Curried Parsnip Soup, Topped with Parsnip Crisps    
Served with Crusty Bread

V, GF

Own Smoked Local Venison Loin                                 
Served with Red Currant Sauce and Root Vegetable Shavings     

Smoked Salmon, Crab and Watercress Terrine                                 
Served with Pickled Cucumber and Melba Toast   

GF 

Twice Baked Broccoli and Three Cheese Soufflé with Caramelised Pearl Onions

V

Cheddar and Ham Hock Croquettes                                
Served with Spiced Tomato Chutney

Local Roast Turkey, Stuffed with a Cranberry Stuffing                                 
Served with Duck Fat Roast Potatoes, Honey Roasted Parsnips, Seasonal Vegetables and Pigs in Blankets 

Roast Topside of Beef                                 
Served with Duck Fat Roast Potatoes, Honey Roasted Parsnips, Yorkshire Pudding, Seasonal Vegetables and Red Wine Jus

Game Pie
Served with Creamy Mash, Green Beans and Port Gravy

Pan Fried Hake with Prawn and Lemon Butter
Served with Pea Puree and Crushed New Potatoes

GF    

Vegan Butternut Squash and Kale Wellington                                 
Served with Roast Potatoes, Seasonal Vegetables and Apple Cider Gravy 

V

Individual Baked Alaska

Served with a Berry Compote    

Expresso Martini Chocolate Mousse

Served with a Shot of Vodka & Brandy Snap Biscuits

Winter Spiced Sherry Trifle

Christmas Pudding 

Served with Custard, Cream or Brandy Butter

Three Cheese Cheeseboard – Cheddar, Stilton and Brie

Served with Traditional Crackers, Celery and Spiced Chutney