December Weekend Menu |
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2 Courses: £21.503 Courses: £27.00Friday & Saturday Evening |
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| Sweet Potato Soup with Ginger and Lemongrass | |
| Smoked Salmon with Crab Salad and Lemon Dip | |
| Grilled Goats Cheese on Mixed Tossed Salad | |
| Mixed Fish and Crayfish Terrine with Lime and Dill | |
| Farmhouse Style Duck and Chestnut Terrine with Fruit Chutney | |
| Chicken Liver Pate with Apricot Chutney and Brioche Toast | |
| Stilton Pannacotta with Beetroot, Red Onion and Orange Salad | |
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| Roast Turkey Crown with Traditional Trimmings | |
| Slow Baked Lamb Shoulder with Dauphnoise Potatoes | |
| Roast Venison “Pave” with Wild Mushrooms and Champ | |
| Grilled Rump Steak with Peppercorn Sauce, Mushrooms and Hand Cut Chips | |
| Braised Blade of Beef with Red Wine Sauce and Creamy Mash | |
| Seasbass Filet on Creamy Leek, Smoked Salmon and Spring Onion Risotto | |
| All Dishes are Served with Seasonal Vegetables | |
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| Mini Doughnuts filled with Nutella with Salted Caramel Ice Cream | |
| Christmas Pudding with Brandy Sauce | |
| Vanilla Pannacotta with Fresh Berries and Raspberry Sorbet | |
| Chocolate Orange and Cointreau Cheesecake with Lemon Curd Ice Cream | |
| Pauls Pavlova with Creme Chantilly, Fresh Fruit and Honeycomb Ice Cream | |
| Sticky Toffee Pudding, Butterscotch Sauce, Vanilla Ice Cream | |
| Selection of Cheese with Celery, Grapes and Biscuits | |