FESTIVE MENU

2 COURSES + A GLASS OF PROSECCO

or

MAKE IT 3 COURSES & ADD A DESERT +7

STARTERS

SMOKED SALMON

fennel, pomegranates, spiced sour cream and pea shoots

(F) (D)

GOATS CHEESE AND PEAR SALAD

maple pecans and roquette

(D) (N)

SPICED BUTTERNUT SQUASH SOUP

croutons

(VE) (G*)

CHICKEN LIVER PATE

fruit chutney, whipped butter and focaccia

(D) (N)

MAINS

8oz SIRLOIN STEAK

fries, herb crusted tomato and peppercorn sauce

(D) (G)

SEA BASS

in a parmesan cream cheese sauce, and peppered new potatoes

(F) (D)

TURKEY PARCEL

wrapped in bacon, cranberry sauce and seasonal vegetables

(GF)

SWEET POTATO & RED ONION MARMALADE SEEDED TART

seasonal vegetables and cranberry gravy

(VE) (GF)

DESSERTS

CHRISTMAS PUDDING

brandy sauce

(G) (V) (D)

BAKED COCONUT CHEESECAKE

caramelised cinnamon and ginger biscuit sauce, and berry compote

(G) (S) (VE)

TRUFFLE BROWNIE

chocolate sauce and honeycomb

(VE) (S) (GF)

SORBET

(G) (S) (VE)

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(V) VEGETARIAN | (VE) VEGAN | (G) GLUTEN | (GF) GLUTEN FREE | (D) DAIRY | (N) NUTS | (S) SOYA | (SE) SESAME | (SU) SULPHATES | (E) EGGS | (M) MUSTARD | (F) FISH | (MO) MOLLUSCS | (CR) CRUSTACEAN | * CAN BE MADE WITHOUT LISTED ALLERGEN ON REQUEST