FESTIVE LUNCH

 

STARTERS

Roast Celeriac and Apple soup finished with a lightly spiced foam and parsnip crisp

Homemade Terrine of House Smoked Duck and Goose with griottine cherries, melba toast and a pinot noir reduction

Crottin Goat's Cheese with cranberry and poppy seed velouté finished with a mango coulis

Smoked Salmon wrapped in Nori filled with cream cheese and pepper mousse finished with a herb coulis and winter salad

 

MAINS 

Traditional Roast Turkey served with Chestnut Stuffing cranberry and Bread Sauce finished with our own gravy

Pan Seared Sea Bass with hand cut "Kjenga" Chips and a pea and shallot confit

Rump of Lamb with Roast Potatoes a root vegetable medley and house gravy

Caramelised Red Onion Filo Tartlet topped with goat's cheese

 

DESSERT

Christmas Pudding coated with a brandy sauce anglais

Dark Chocolate Mousse with a cointreau syrup and chantilly cream

Mandarin Cheesecake with caramelised pine apples

A Selection of Farm House Cheeses served with dried fruit and oatcakes

 

Freshly brewed Tea or Coffee served with homemade mince pies

£16.95 per person

 

 

FESTIVE DINNER

 

STARTERS

Roast Celeriac and Apple Soup with a lightly spiced foam and parsnip crisp

Homemade Terrine of House Smoked Duck and Goose with griottine cherries, melba toast and a pinot noir reduction

Crottin Goat's Cheese with a cranberry and poppy seed velouté finished with a mango coulis

Carpaccio of Home Cured and Smoked Beef with a quail's egg salad and homemade port "caviar"

Lobster and Orange Zest Ravioli served on a seafood bisque with snipped Leeks

Chestnut, Stilton and Wild Mushroom Pate finished with a winter salad

 

MAINS

Traditional Roast Turkey served with chestnut stuffing, cranberry and bread sauce finished with our own gravy

Guinea Fowl with a red onion and cranberry confit finished with a calvados cream sauce

Pan Fried Salmon Set on a Bed of Fennel Mash drizzled with saffron reduction

Saddle of Venison with Braised Red Cabbage Beetroot and Cassis Jellies surrounded with a chocolate and port reduction

Individual Beef Wellington cooked with pate and duxelle served with salmon roe on prawn toast

Caramelised Red Onion Filo Tartlet topped with goat's cheese

 

DESSERT 

Christmas pudding coated with a brandy sauce anglais

Dark Chocolate Mousse with a cointreau syrup and chantilly cream

Mandarin Cheesecake with caramelised pine apples

A Selection of Farm House Cheeses served with dried fruit and oatcakes

 

Freshly Brewed Tea or Coffee served with homemade mince pies

£20.95 per person