To Commence

Lightly curried parsnip soup with apple and coriander

Compression of ham, duck and foie gras, sauternes jelly,
Pickled mushrooms and Brioche

Wye Valley smoked salmon with herb blinis, rocket salad,
caper, caviar and lemon salsa

Ballontine of chicken and chestnut, sage crisps,
celeriac remoulade and chicory

To Continue

Traditional roast turkey, bacon wrapped chipolata, roast potatoes,
seasonal vegetables

Pave of beef, braised shallots, buttered kale
and wild mushrooms

Pan fried sea bass, vanilla pomme puree,
mussel nage and green beans

Gratin of goats cheese and beetroot, pan fried forest mushrooms,
fennel puree

To Conclude

Apple strudle, raisin puree, cinnamon ice cream,
brandy sauce

Glazed lemon tart, blackcurrant sorbet,
cassis jelly

Traditional Christmas pudding, brandy ice cream,
crème Anglaise

Vanilla and coconut rice pudding with lemongrass
and passionfruit