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Christmas Party Menu

Lunch – 3 Courses £10

 

STARTERS

 

Red Lentil, Sweet Potato & Coconut Soup with Crusty Bread & English Butter v Chicken Liver & Sherry Pate served with Orange and Cranberry Compote & Toasted Brown Bread

 

Beetroot, Stilton and Walnut Gallette v
 

Mixed Mushroom, Chestnut & Tarragon Casserole with Gnocchi Dumplings v Smoked Mackerel, Horseradish & Dill Mousse served with Oatcake Biscuits and Pea Shoots

 

MAIN COURSES

 

Pork & Chorizo Meatballs Served on Penne Pasta in a Rich Tomato,
 

Pepper & Spinach Sauce topped with Mozzarella & Cheddar
Roast Turkey Breast, Roast Potatoes, Root Vegetables, Cranberry & Stuffing Vol-au-Vont

with a rich Gravy £1 supplement
 

Beef Bourguignon Served on Horseradish Mash with Glazed Carrot
 

Roast Beetroot, Squash & Kale Savoury Crepe topped with Shropshire Blue Cheese Sauce with skin-on fries or Green Salad v
 

Cod Fishcakes on a Rich Red pepper, Spinach & Tomato Ragout

 

DESSERTS

 

Warm Christmas pudding with Brandy Sauce
 

Vanilla Cheesecake topped with Mulled Winter Berries served with Rum Anglaise Apple,

Mincemeat and Cinnamon Crumble topped with Vanilla Ice Cream Wedge of Colston Basset Stilton, Oat Biscuits & Chutney £1 supplement

 

Raspberry Crowdie, A Scottish Classic made with Whiskey-Soaked Raspberries, Honey, Toasted Oats, and Whipped Cream.

Christmas Party Menu

3 Courses £18

 

STARTERS

 

Red Lentil, Sweet Potato & Coconut Soup with Crusty Bread & English Butter v Chicken Liver & Sherry Pate served with Orange and Cranberry Compote & Toasted Brown Bread

 

Beetroot, Stilton and Walnut Gallette v
 

Mixed Mushroom, Chestnut & Tarragon Casserole with Gnocchi Dumplings v Smoked Mackerel, Horseradish & Dill Mousse served with Oatcake Biscuits and Pea Shoots

 

MAINS

 

Pan-Fried Pork Medallions Served Grain Mustard Mash with a Rich Tomato,
Pepper & Spinach Sauce with Seasonal Greens

 

Roast Pumpkin & Pea Risotto topped with Pan-Roast Wild Mushrooms & Herb Oil 

 

Roast Turkey Breast, Roast Potatoes, and Root Vegetables, Cranberry & Stuffing Vol-au-Vent, Pig in Blanket & Rich Gravy
 

Beef Bourguignon Served on Horseradish Mash with Glazed Carrots
 

Roast Beetroot, Squash & Kale Savoury Crepe topped with
Shropshire Blue Cheese Sauce with Skin-On Fries and Leaf Salad v

 

Roast Pumpkin and Pea Risotto topped with Pan-Fried Seabass Fillet with Dill & Lemon Oil

 

DESSERTS

Warm Christmas pudding with Brandy Sauce
 

Vanilla Cheesecake topped with Mulled Winter Berries served with Rum Anglaise Apple,

 

Mincemeat and Cinnamon Crumble topped with Vanilla Ice Cream Wedge of Colston Basset Stilton, Oat Biscuits & Chutney £1 supplement

 

Raspberry Crowdie, A Scottish Classic made with Whiskey-Soaked Raspberries,
Honey, Toasted Oats, and Whipped Cream.