Chef’s celeriac and parsnip soup with a hunk of bread Or Smoked Scottish salmon with rocket salad, citrus mayonnaise Or Chilled honeydew melon macerated in Tequila with honey Greek yoghurt Or Smoked chicken and Parma ham terrine with red onion marmalade and toasts Or Chorizo and baby artichoke tart with Golden Cross goat’s cheese, red pepper dressing
Mains
ALL MAIN DISHES ARE SERVED WITH FRESH SEASONAL VEGETABLES
Pan-fried turkey escalope with chestnut & thyme stuffing, roasted potatoes, cranberry relish Or Butterfly pork steak, dauphinoise potatoes, confit garlic and red onion jus Or Chef’s mushroom, leek and cashew nut mille-feuille with red pepper coulis Or Pan-fried beef medallions and grain mustard mash, red wine shallot sauce Or Herb-crusted salmon fillet with a tarragon beurre blanc, baby potatoes
Desserts
Traditional Christmas pudding with brandy & orange crème Anglaise Or Raspberry crème brulee with homemade biscuits Or Chef’s Vanilla cheesecake with chocolate and orange sauce Or Church’s dark chocolate brownie with white chocolate ice cream Or Poached winter berries in mulled wine with vanilla bean ice cream and almond tuilles Or
Local cheeses, house chutney and toasts
