STARTERS
FESTIVE SPICED SOUP V
Festive spiced parsnip, leek and caulifloer soup, served with sourdough bread.
DUCK LIVER & PANCETTA PATE GF Available
Duck liver and pancetta pate en croute with clementine & plum chutney with grilled brioche..
HADDOCK & SALMON FISH CAKE
with a chive, red pepper & onion salad, finished with a tomato tartar sauce.
MINI BRIE WELLINGTON V
Mini brie and caramelised red onion wellinton with a basil emulsion and a pickled shallot salad.
PROSECCO & DILL INFUSED SMOKED SALMON GF Available
Prosecco and dill infused smoke salmon with, pickled cucumber, lime and chive creme fresh cucumber salad with croute.
BEETROOT & GOAT CHEESE TERRINE GF
Beetroot squash and goat cheese terrine served with pickle, ribbon carrot salad finished with a ground walnut candied .
TRUFFLE OYSTER MUSHROOM V VE
Sauteed truffle oyster mushroom on sourdough bread with cranberry and fig puree .
SHERREDED DUCK SALAD GF
With pomegranate, fig and chestnut salad dressed with ginger honey dressing .
MAINS
ROAST TURKEY BALLOTINE GF
Roast turkey ballotine served with burnt onion celeriac puree with port and veal reduction
PAN SEARED HAKE GF
Pan seared hake with braised leeks and baby turnips with lemon, fennel & tarragon sauce.
PESTO COATED ROAST CHICKEN BREAST GF
Pesto coated roast chicken breast with shallot tarragon and herb sauce.
HERB ROASTED PORK BELLY GF
herb roasted pork belly with roast garlic potato celeriac puree with sherry & chestnut mushroom.
PAN SEARED SEABASS FILLET GF
Served with sauteed leeks and baby turnips finished with a lemon and fennel sauce.
10oz PORK CHOP GF
Served with roasted garlic potato celeriac puree with cherry and chetnut mushroom jus.
VEGAN WELLINGTON V
With roast cauliflower, parsnip, kale and peppers served with potato parmentier, buttered spinach & beetroot fennel puree .
DESSERTS
VANILLA CREME BRULEE
BAILEY'S WHITE CHOCOLATE & MINT CHEESE CAKE
STICKY TOFFE PUDDING
APPLE & RHUBARB CRUMBLE WITH VANILA CUSTARD
SELECTION OF ICE CREAM
