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Christmas Menu

Starters

Duo of melon with a rocket and stilton salad finished with a cranberry dressing

Smoked mackerel pate with lemon and crème fraiche, served with soda bread

Parma ham salad with wedges of parmesan, caramelised pear and sun blushed cherry tomato

Rough pork pate with a zest of orange and red currant salad and warm rustic bread

Crostini of carrot and orange, Italian courgette and smoky aubergine served with crumbled feta

Smoked salmon and prawn salad with mango salsa and dressed rocket salad, served with soda bread

Lentil and cheddar pate with redcurrant, a hint of cumin, dressed mixed leaf and oven roasted tomato


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Main courses

Cajun Tilapia fillets with a tomato and caper salsa on sautéed green beans and Lyonnais potato

Roast Norfolk turkey with chipolatas wrapped in streaky bacon, sage and onion stuffing, buttered sprouts, carrots and roast potato, served with rich gravy and cranberry sauce

Breast of Guinea fowl, with thighs stuffed with chorizo and mushroom finished with oregano parmintier potato and carrot and parsnip puree

Moroccan style salmon, piquant creamy tomato sauce, lemon and roast red onion couscous, green beans wrapped with leek

Grilled monkfish with prawn and mussels in white wine, chive pilaf rice and sauté cabbage

Venison sausages with horseradish mash, red onion and port gravy and bowls of rocket with roast tomato

Supreme of corn fed chicken with a mushroom and thyme butter sauce, served with wholegrain mustard mash potato and a selection of winter root vegetables

Duck Breast with coriander and mango jus, served with gratin potato and green beans wrapped in smoked bacon


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Puddings

Prune tart with cinnamon crème fraiche

Steamed Christmas pudding with brandy sauce

Cinnamon filo stack, layered with apple and clove mousse, finished with a caramelised sugar topping

Baked vanilla cheesecake, spiced crème fraiche, finished with baby figs marinated in rum

Dark chocolate tort with a hint of chilli, winter spiced pineapple compote

Lemon trifle with limoncello served in a martini glass

Selection of English cheeses and biscuits with dried apricots and celery

Followed by coffee / tea with hand made mini mince meat pies

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