Starters

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Cream of Parsnip Soup, Granary Bread

Pan-Roast Scallops, Apple Puree, Vanilla Butter Sauce

Ham Hock Terrine, fig chutney, Sourdough Toast

Crayfish & Bloody Mary Cocktail, Pastry Twirls

Butternut Squash Ravioli, Parmesan & Truffle Butter (v)

Mains

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Confit Of Duck Leg, Slow Cooked Red Cabbage, Fondant Potato, Cranberry Sauce

Roast Norfolk Turkey Breast, Sage & Onion Stuffing, Bread Sauce

Braised Beef Blade, Creamed Mash, Bourguignon Garnish, Jus

Pan fried fillet of Bass, Spinach & Potato Galette, Trumpet Mushrooms

Red Wine Fish Sauce

Crotin & Spinach Pithivier, Chestnut Puree, Roasted Carrots (v)

Desserts

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Christmas Pudding & Brandy Sauce

Chocolate Tart with Pistachio Ice-Cream

Crème Caramel & Poached Winter Fruits

Whisky, White Chocolate & Butter Croissant Butter Pudding
Selection of British and French Cheeses, Walnut & Sultana Bread

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