Christmas Lunch Menu * Christmas Dinner Menu
3 Courses Christmas Lunch Menu£17.90
PREORDER FORM
Starters Main Courses Desserts £5 per person none refundable deposit to confirm the booking. The deposit will be deducted from the final bill.Beef and Barley Soup served with Corn Bread
Chunky Potato, Leek and Broad Bean Soup topped with Smoked Paprika and Foccacia Croutons
Smoked Salmon with Dill Sour Cream on Potato Rosti with Lemon Vodka Shooter
Quail Salad with Caramelised Onions, Oven-dried Tomatoes and Pancetta with Sherry Vinaigrette
Fish Terrine Layered with Sole and Asparagus with Champagne Sabayon
Wild Boar, Wild and not so Wild Mushroom and Armagnac Terrine served with Pear and Lime Salsa
Baked Goat's Cheese with a Walnut and Cous cous Crust served with Sweet Pickled Apples and Watercress
Roast Rib of Beef with Fresh Horseradish Sauce
Honey Roast stuffed Loin of Pork served with Pickled Pears
Slow-braised Lamb Shank with Potato Puree, Roast Shallots and Red Wine Jus
Sesame Coated Fillet of Salmon in a Miso, Sake and Soya Marinade served with Chestnut and Mushroom Rice
Mahogany Duck Breast on Caramelised Endive with Champagne Sauce
Chestnut, Stilton, Mushroom and Guiness Pie served with Vegetarian Haggis Parmentier (Veg)
Vegetable and Lentil Moussaka (Veg)
The main courses are served with seasonal vegetables except where rice is used
Sticky Toffee Pudding
Bailey's Chocolate Cheesecake
Strawberry Brulee
Selection of Cheeses with Quince Paste and Crackers
3 Courses Christmas Dinner Menu£22.90
PREORDER FORM
Starters Main Courses Desserts £5 per person none refundable deposit to confirm the booking. Deposit will be deducted from the final bill.Beef and Barley Soup served with Corn Bread
Chunky Potato, Leek and Broad Bean Soup topped with Smoked Paprika and Foccacia Croutons
Smoked Salmon with Dill Sour Cream on Potato Rosti with Lemon Vodka Shooter
Quail Salad with Caramelised Onions, Oven-dried Tomatoes and Pancetta with Sherry Vinaigrette
Fish Terrine Layered with Sole and Asparagus with Champagne Sabayon
Wild Boar, Wild and not so wild Mushroom and Armagnac Terrine served with a Pear and Lime Salsa
Baked Goat's Cheese with a Walnut and Cous cous Crust served with Sweet Pickled Apples and Watercress
Rib Eye Steak with a Foie Gras and Herb Sauce
Pecan-crusted Prime Cod with Lemon-Thyme-Pecan Butter Sauce
Honey Roast stuffed Loin of Pork served with Pickled Pears
Slow-braised Lamb Shank with Horseradish Potato Puree, Roast Shallots and Red Wine Jus
Sesame Coated Fillet of Salmon in a Miso, Sake and Soya Marinade served with Chestnut and Mushroom Rice
Mahogany Duck Breast on Caramelised Endive with Champagne Sauce
Chestnut, Stilton, Mushroom and Guiness Pie served with Vegetarian Haggis Parmentier (Veg)
Vegetable and Lentil Moussaka (Veg)
The main courses are served with seasonal vegetables except where rice is usedSticky Toffee Pudding
Bailey's Chocolate Cheesecake
Strawberry Brulee
Or
Selection of Cheese with Quince Paste and Crackers
 |
 |
 |
 |
 |
 |