BOOKING IS ESSENTIAL | SERVED 6.30PM – 7.30PM
Items from this menu may contain nuts.
T O B E G I N
Parsnip and Apple Soup with Croutons and a Drizzle of Cream (v)
Buttered Asparagus Spears, Poached Egg, Parma Ham, and Hollandaise Sauce
Smoked Mackerel, Horseradish Pâté with Pickled Cucumber and Crisp Bread
Choice of Fruit Juice: Orange, Apple, Cranberry or Tomato (v, vg, gr)
M A I N C O U R S E S
Roast Turkey Roulade with Pork Sage Stuffing on Crushed New Potato and Jus
Monkfish Tail Curry with Coriander and Basmati Rice (gr)
Locally Sourced Venison Casserole with Juniper Berries and a Mustard Mash (gr)
Cajun Sweet Potato Roulade with Spicy Pineapple Salsa (v, vg)
Stuffed Polish Cabbage Leaves with Tomato and Herb Sauce (v, vg)
D E S S E R T S
Selection of English and French Cheeses with Biscuits (v)
Sticky Toffee Pudding with Cream and Butterscotch Source
Baked Plums in a Maple Syrup and Orange Syrup Served with Meringue and Clotted Cream (v, gr)
Chocolate and Orange Pannacotta with Shortbread Biscuit (v)
Fresh Fruit Salad (vg, gr) with or without Clotted Cream
(V – VEGETARIAN, VG – VEGAN, GR – GLUTEN REDUCED)
CHEFS: NIGEL GOODWIN & JAMES CHICK-RICHARDSON