Archives: Menu

Ham Hock Terrine

piccalilli, toasted sourdough

Selection of Cheeses

Sticky Toffee Christmas Pudding

spiced plum, candied peel, brandy sauce

Black Forest

dark chocolate delice, chocolate feuilletine, cherry jam, poached cherries, kirsch cream

Baked Clementine Tart

italian meringue, raspberry sorbet, pistachio brittle, clementine and anise syrup

Amaretti and Sherry Trifle

lemon curd, strawberry jelly,
toasted almond, honeycomb

Pancetta Wrapped Norfolk Bronze Turkey

chestnut forcemeat stuffing, pig in blanket, duck fat roast potatoes, turkey stock gravy

Salt Baked Beetroot Wellington

wild mushroom and truffle duxelle, chestnut, pomme sarladaise, beetroot gel, tarragon gravy

Roast Sirloin of Derbyshire Beef

shin of beef stuffed roscoff onion, horseradish mash, duck fat roast potatoes, yorkshire pudding, red wine and thyme jus

Whole Roast Partridge

parsnip and sage gnocchi, celeriac purée, mulled wine and cranberry jus

Monkfish, Crab and Prosciutto Kiev

potato fondants, cavelo nero, burnt lemon, champagne and caviar butter sauce

Lemon Sorbet, Prosecco Soaked Strawberry, Mint Sherbet

V GF

Confit Duck, Pigeon And Foie Gras Terrine

sloe gin and blackberry compote, toasted brioche

Pan Seared Scallops

confit pork belly croquette, celeriac remoulade, sour apple gel

Goats Cheese

fig and onion tart, shallot purée V

Baked Onion, Thyme And White Truffle Veloutè

confit onion and cave aged cheddar toastie

Traditional Christmas Pudding

served with brandy sauce V, GF* VG*

Glazed Apple Tart

served with calvados chantilly cream and apple crisp V

EVENING ONLY: Warm Treacle Pudding

served with honeycomb
and frangelico cream V

Lemon Pannacotta

served with macerated blackberries and honey biscuits GF*