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
Main Courses
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
Desserts
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