STARTER

TOMATO & BASIL SOUP (V)
Finished with a drizzle of basil oil

BEETROOT & RED ONION VOL-AU-VENT (V)
Served with a goat’s cheese espume, black garlic emulsion, pickled fennel, and basil pesto

CURED SALMON & CRAYFISH
Served with sliced avocado, delicate Marie Rose, and crispy capers with lemon jel

CHRISTMAS SCOTCH EGG
Seasoned pork mixture, served with cream drizzle, crispy shallots, and a spicy ketchup

MAINS

TRADITIONAL ROAST TURKEY
Served with sage & onion stuffing, pigs in blankets, thyme-infused mash and roast potatoes

PAN-SEARED VENISON LOIN
Served pink with a butternut squash purée, bubble and squeak cake, buttered pak choi, and a rich red wine jus

PAN-ROASTED MONKFISH
With garlic and herb Parmentier potatoes, braised fennel, spinach and asparagus purée, and a tangy tartare butter sauce

PARSNIP, CELERIAC & APPLE WELLINGTON (V)
Accompanied by thyme-infused mash, roast potatoes a broad bean fricassee, and a crisp cider sauce

All mains are served with a seasonal selection of buttered greens, carrots, Brussel sprouts and braised red cabbage

DESSERT

ARTISAN CHEESE SELECTION
Four luxury cheeses served with grapes, crisp celery, homemade chutney, and a selection of crackers

TRADITIONAL CHRISTMAS PUDDING
Served with a rich, velvety brandy sauce

MILK CHOCOLATE PANNA COTTA
With chocolate “soil,” honeycomb shards, caramel jel, and salted caramel ice cream

TEQUILA & LEMON MOUSSE (V)
Served with a strawberry jel, torched meringue, and poppy seed shortbread

—

VEGAN AND GLUTEN-FREE OPTIONS AVAILABLE

Please advise us of any special dietary requirements when confirming menu choices. Vegetarian/Vegan options must be pre-ordered at least 14 days in advance.