Starters
Roasted vine tomato & basil soup with a hunk of bread
Or
Chef’s free range chicken & chorizo terrine, wrapped in bacon, served with toasted ciabatta, mixed leaves and onion marmalade
Or
Crayfish & prawn timbale, wrapped in smoked salmon, with thousand island dressing, granary bread and butter
Or
Roasted field mushroom topped with stilton rarebit, mixed leaves, and a tarragon dressing
Or
Parma ham & fresh fig salad with a honey and mustard dressing, rocket leaves and parmesan flakes
|
Mains
ALL MAIN DISHES ARE SERVED WITH FRESH SEASONAL VEGETABLES
Pan-fried turkey escalope with chestnut & thyme stuffing, roasted potatoes, cranberry relish, and a sage jus
Or
Twice cooked belly of local pork, daphinoise potatoes, brambly apple jus
Or
Grilled fillet of salmon, Spanish potatoes and a chive beure blanc
Or
Crotin goats cheese, caramelised onion and potato tart, served with a tomato & coriander sauce
Or
Ketley shin of beef, braised with smoked bacon and mushrooms, served with thyme roasted potatoes
|
Desserts
Traditional Christmas pudding with brandy crème Anglaise
Or
Chef’s toffee crème brulee with homemade chocolate chip cookies
Or
Church’s Chocolate & coconut tart with chantilly cream
Or
Fresh fruit mille feulle, layered sweet pastry with fresh fruit and cream, served with a sharp raspberry coulis
Or
Trio of icecreams in a brandy snap basket with marbled chocolate flakes
Or
French brie with water biscuits, crackers, frozen grapes and an onion marmalade
|
TWO COURSES…….£19.95
THREE COURSES…….£24.00
|
