To Commence

Butternut squash veloute,
coriander crème fraiche

Port poached baby pears, stilton, celery and walnut salad,
ciabatta croutes

Duck liver parfait, raisin puree,
raisins and toasted brioche

Beetoroot marinated gravadlax of salmon, celeriac remoulade,
honey and dill dressing

To Continue

Pancetta wrapped escalope of Turkey, chestnut stuffing,
spiced parsnips and sprouts

Braised beef ‘Pot au Feu’, olive oil pomme puree, shallots,
root vegetables and red wine

Pan fried fillet of salmon, crab risotto,
shellfish bisque

Gruyere and leek tart, crispy leeks, roast parsnips,
watercress with wholegrain mustard viniagrette

To Conclude

Traditional Christmas pudding, crème Anglaise,
amaretto ice cream

Glazed lemon tart,
winter fruit compote

Chocolate, caramel and mascarpone cheesecake,
butterscotch popcorn

Selection of local and British cheeses, celery,
chutney and crackers