Christmas Menu 2017

  • Cream of sweet potato soup,

    roast garlic and toasted cumin. (v)

  • Ham Hock, Smoked duck terrine,

    orange, pain de epice, honey, wholegrain mustard, coriander.

  • Oak Smoked Salmon Ballantine,

    salmon caviar, dill mayonnaise and cucumber.

  • Duo of Pork. Roast belly,

    seared fillet, sage and roasted apple, cider vinegar dressing.

  • Roasted butternut squash,

    poached pear and blue cheese, rocket salad. (v)

  • 31-day dry aged Roast Rump of Beef cooked pink

    with “jus gras”.

  • Char grilled 8oz Hereford Ribeye steak

    with pink peppercorn sauce.

  • Char grilled 6oz Aberdeen Angus fillet steak

    with forestiere sauce.
    (£4.00 supplement)

  • Free Range classical Roast Turkey and braised leg,

    sage and Onion stuffing, Pig-in-Blanket
    Redcurrant and rosemary sauce.

  • Roast fillets of Seabass,

    Israeli cous cous, sundried tomato, olives and fennel, sauce persillade.

  • Spinach, mushroom & brie Pithivier,

    pickled wild mushrooms and burnt butter dressing. (v)

    Main course served with seasonal vegetables, chunky chips and our potato dish of the day.

  • “Lime and lemon meringue pie”

  • Winter berry syllabub,

    amoretti biscuit, pistachio.

  • Chocolate ganache tart

    with caramel ice cream, orange chocolate snow.

  • Selection of properly matured British and French cheeses.

    (£4.00 supplement)

£32.50 for three courses

Two Course Christmas Lunch and a Glass of Prosecco or Soft Drink for £25

Plus 10% service charge.