Starters​
Roasted butternut squash and coconut soup served with a bread roll.
Duck liver and pork pate with orange and cognac liqueur, served with toasted sourdough bread.
Pan fried scallops with mango, ginger, and chilli sauce.
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Baked goats’ cheese and mint in a filo pastry parcel served with salad and raspberry vinaigrette.
Main Course
Hand-carved turkey served with pigs in blankets; baby carrots and parsnips, honey-glazed sprouts, roasted potatoes, Yorkshire pudding, gravy, and quince jelly.
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Slow-cooked lamb shank served with mashed potatoes, seasonal vegetables, and mint & cranberry gravy.
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Tournedos Rossini (beef fillet) served with trumpet mushrooms, baby carrots and parsnips, honey-glazed sprouts, roasted potatoes, and a madeira jus.
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Salmon en croute served with crushed potato cake, seasonal vegetables, and crayfish saffron sauce.
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Root vegetables and apricot goats cheese served with roasted baby carrots and parsnips, honey-glazed potatoes, and vegetable gravy.
Dessert
Christmas pudding filled with vine fruits and served with rich brandy sauce.
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Triple-layered salted caramel cheesecake
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Truffle tart served with a shimmering gold profiterole and chocolate sauce.
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Treacle tart served with ice cream.
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Mince pies served with a pot of tea or a coffee.
Add a cheeseboard for an additional £9.95 with cheeses such as
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Applewood
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Stilton
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Brie
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Yorkshire wensleydale & cranberries
Served with grapes, apple, celery, Branston pickle, fig, and cranberry relish & biscuits
