MAINS

ROAST TURKEY WITH CRANBERRY AND ORANGE ZEST STUFFING (Can be served NGCI) Pigs in blankets, festive vegetables, rosemary roasted potatoes, turkey gravy

 

SLOW ROASTED LAMB SHANK WITH ROSEMARY AND RED WINE SAUCE (NGCI) Festive vegetables and celeriac and potato dauphinoise.

  

CRAYFISH AND PRAWN LINGUINE PASTA Lobster, champagne, and tarragon veloute, parmesan shavings.

 

WILD MUSHROOM, LEEK, AND PEARL BARLEY WELLINGTON (V Can be served VG) Festive vegetables, rosemary roasted potatoes, chef’s gravy

 

DESSERTS 

 CHRISTMAS PUDDING and Brandy sauce (V Can be served VG/NGCI)  

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BAKED CREME BRULEE CHEESECAKE (V can be served VG/NGCI) Biscuit base, creamy filling, berry compote

 

AFFOGATO (V Can be served GF) or AFFOGATO WITH LIQUEUR (V can be served NGCI) Surcharge £5 Both served with vanilla ice cream, espresso shot, mince pie  

 

CHEESE BOARD (V can be served VG/NGCI) Wensleydale and Cranberry, French Brie, Blue Stilton Served with crackers, pickles, olives and chutney Add a glass of DESSERT WINE OR PORT surcharge £8