Starters
 
Parsnip and chestnut soup, bread and butter
Chicken liver and port parfait, apple and pear chutney with toasted brioche
Endive leaves salad with grilled goat's cheese, toasted walnuts and cranberry dressing
Salmon gravadlax with horseradish cream and soda bread

Mains

Roast turkey with sausage, sage and onion stuffing with pigs in blankets and cranberry sauce
Salmon en croute with light lemon holandaise
Squash and ricotta ravioli with creamy walnut pesto
Roast loin of pork with braised red cabbage, apple sauce and crackling

Sides

Garlic and rosemary roast potatoes
Buttered sprout tops
Purple sprouting broccoli

Desserts

Bramley apple and cranberry crumble
Baileys creme brulee
Traditional christmas pudding with warm brandy custard
Selection of British and French cheeses
Coffee and mince pies

BOOKINGS BEING TAKEN NOW