Available from December 1st
Minimum of 6 people
STARTERS
| HAM HOCK TERRINE |
| Classic pressed terrine of slow cooked ham hock flavoured with honey and mustard. Served with melba toasts and fig chutney. |
| CELERIAC AND CHESTNUT SOUP |
| A warming homemade soup with celeriac and seasonal chestnuts. Served with crusty bread and butter. |
| SMOKED SALMON TIAN |
| Layers of cream cheese and herbs, avocado and Scottish smoked salmon served with wholemeal bread and butter. |
MAIN COURSES
| HAND CARVED TURKEY |
| Hand carved free range turkey breast with a melange of fresh vegetables, goose fat roast potatoes, pigs in blankets and chef’s homemade seasonal stuffing. |
| PORK loin |
| Served with mashed potatoes and a melange of fresh vegetables. |
| ALMOND AND LENTIL WELLINGTON |
| A delicious mic of butternut squash, lentils and almonds, wrapped in a puff pastry. Served with roast potatoes, vegan pigs in blankets and chef’s tasty vegan gravy. |
DESSERTS
| CHRISTMAS PUDDING |
| A classic fruity Christmas Pudding served with custard or brandy cream. |
| CARROT & GINGER CAKE (V, VE) |
| A double layered carrot and ginger cake sponge with orange flavour frosting and a ginger biscuit topping. Served with cream or vegan oat cream. |
| RASPBERRY & HAZELNUT ROULADE |
| Hand-rolled soft meringue roulade with fresh cream and raspberry sauce topped with nibbed hazelnuts. |
Price per person
Two Courses : £19.95
Three Courses : £24.95
Includes mince pies, coffee or tea.