Menu
Download MenuTo Start
- Tomato Consomme
- with mini goats cheese ravioli (V)
- Seared Scallops
- with curried parsnip puree, parsnip crisps, pomegranate (GF)
- Duck Liver Parfait with Smoked Duck Breast
- spiced pear chutney, toasted sourdough (GF*)
- Roasted Baby Beetroots
- deep fried blue cheese, sweet onion puree, toasted hazelnut, mustard dressing (GF*)(V)
Intermediate
- Bellini Granita
- with caramelised peach slice (GF, V)
To Follow
- Turkey Ballontine
- wrapped with smoked streaky bacon, sage and onion forcemeat stuffing, pigs in blankets and turkey jus
- Roast Sirloin of Derbyshire Beef
- with Yorkshire pudding, red wine jus and creamy mashed potato (GF*)
- Whole Pot Roasted Partridge
- with apples and celery, with a cider and pancetta sauce, dauphinoise potatoes, roast baby veg (GF)
- Parma Ham Wrapped Monkfish
- clam and mussel mariniere, saffron parisienne potatoes, buttered carrots and leeks (GF)
- Root Vegetable Tart Tatin
- with goats cheese sauce, watercress salad (V)
To Finish
- Traditional Christmas Pudding
- with lashings of brandy sauce (V)
- Spiced Pear and Honey Tart
- cinnamon sauce, pear crisp (V)
- Caramel Pannacotta with Ginger Bread
- apple salad (GF*)(V)
- Whiskey and Chocolate Delice
- caramel sauce, Baileys cream (V)
Cheese Course
- A selection of English & continental cheeses
- served with biscuits & chutneys (GF*)
Tea & Coffee
- Festive Tea & Coffee
- with Mince Pies and Petite Fours
£85
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