christmas menus

Lunch

Two Courses 16, Three Courses 20

Smoked Haddock & Spinach Potato Cake with a Dill Remoulade

Mushroom and Chestnut Pâté, Tarragon and Cranberries

Cauliflower Soup with Chestnut & Broccoli Crumb

Pumpkin Pancakes with Creamed Leeks and Pecorino

Chicken & Cauliflower Chowder with Bacon and Thyme Croutons

Warm Chicken Liver and Caramelised Button Onion Salad

Braised Venison Casserole with Roast Squash

Sous Vide Turkey Breast,
Bubble & Squeak Cake, Sage & Onion Purée and Gravy

Braised Celery & Brussels Sprout Pithivier,
Wilted Spinach, Chili and Red Onion Pickle

Fillet of Salmon, Lemon & Dill Cous Cous and Salsa Verde

Panettone Bread & Butter Pudding with Vanilla Ice Cream

Mulled Poached Pear, Cinnamon Biscuit and Caramel

Bramley Apple Granola Crumble with Crème Anglais

Chocolate Mousse with Maraschino Cherries

Dinner

Three Courses 34, Four Courses 37

Duck Carpaccio with Fennel, Orange and Pine Kernal Salad

Cured & Sous Vide Salmon,
Beetroot, Treacle Yoghurt and Toasted Hazelnuts

Cauliflower Soup with Chestnut & Broccoli Crumb

Pumpkin Pancakes with Creamed Leeks and Pecorino

Chicken & Cauliflower Chowder with Bacon & Thyme Croutons

Mushroom & Chestnut Pâté, Tarragon and Cranberries

Spiced Orange Sorbet with or without Cointreau

Smoked Haddock & Spinach Potato Cake with Dill Remoulade

Braised Venison Casserole,
Roast Squash and Worcester Sauce Glazed Polenta Chips

Pan Seared Guilt Head Bream, Lemon & Dill Cous Cous, and Salsa Verde

Confit Duck Leg, Potato Fondant,
Braised Red Cabbage, Orange Gel and Red Wine Reduction

Sous Vide Turkey Breast,
Bubble & Squeak Cake, Sage & Onion Purée, Lincolnshire Pig in Blanket

Braised Celery & Brussels Sprout Pithivier,
Wilted Spinach and Chili & Red Onion Pickle

Mulled Poached Pear Tarte Tatin, Maraschino Cherries and Caramel

Cheese Selection

Orange & Cranberry Crème Brûlée and Vanilla Shortbread

Bramley Apple  Granola Crumble
with Crème Anglais and Christmas Pudding Ice Cream

Chocolate Mousse Cake with Forest Berry Compote