CHRISTMAS DAY MENU
Smoked salmon Terrine, with toasted rye bread and dressed salad.
Chicken liver Pate, with plum compote and toasted bruschetta.
Roasted beetroot, goats curd and walnut salad.
Spiced parsnip and apple soup, served with crusty bread.
Traditional roast Turkey with goose fat roast potatoes,
pigs in blankets, fresh vegetables and all the trimmings.
Best end fillet of Beef Wellington, horseradish mashed potato,
roasted vegetables and rich red wine reduction.
Baked fillet of wild salmon with lemon beurré blanc sauce, buttered
new potatoes and samphire.
Mediterranean vegetable and lentil puff pastry parcel, with tomato gravy, served with
Buttered greens and new potatoes.
Traditional Christmas pudding with brandy sauce.
Sticky toffee pudding with vanilla ice cream.
Individual Bailey’s Crème brûlée.
Selection of cheese and biscuits.
FESTIVE FAYRE MENU
Available from the 28th of November until the 22nd of December
Pre-ordering is essential for parties of six or more
Chicken liver pate, served with toasted bruschetta and plum compote.
Smoked mackerel and beetroot salad, with a crème fraiche and horseradish dressing.
Baked field mushroom, filled with onion marmalade and toasted goats cheese.
Broccoli and stilton soup, served with crusty bread.
Traditional roast Turkey, served with goose fat roast potatoes,
pigs in blankets and all the trimmings.
Our award-winning pie, filled with a rich beef Bourguignon, served with
baked stilton mashed potato and ‘Zetland Plants’ buttered greens.
Prawn and crayfish salad, dressed with Marie rose sauce, served with Chef’s home-made bread.
Vegetarian butternut squash and beetroot lasagne, served with garlic bread and salad.
Christmas pudding, served with a brandy sauce.
Home-made chocolate brownie, served with coconut ice cream.
Colston Bassett Stilton, crackers and red onion chutney.
Raspberry and White Chocolate cheesecake.
2 courses - £19.99
3 courses - £24.99