CHRISTMAS DAILY MENU

from 1 December to 23 December

STARTERS
Soup of the Day with Homemade Wheaten Bread (GFA, V)
Chicken Liver Pate, Cumberland Sauce and White Toast
Melon Plate with Lemon Sorbet

MAIN COURSES

Roast Stuffed Turkey and Ham with Chipolata Sausages served with fresh Cranberry Sauce
Sauté Beef Bourguignon – Mushrooms, Pearl Onions, Bacon and Red Burgundy Wine
Grilled Smoked Cod Fillet with Cheddar Cheese Glaze and Buttery Champ

All served with Chef’s selection of Potatoes and Vegetables

Vegetarian Option

Sweet Potato and Spinach Curry with Naan Bread and Basmati Rice

DESSERTS
Christmas Pudding with Brandy Custard Sauce
Fresh Fruit Pavlova
Profiteroles and Chocolate Sauce
Tea, Coffee and Mints

Sunday to Thursday including tea/coffee
3 courses £26.50
2 courses £21.50
1 course £17.50

Friday and Saturday Evening including tea/coffee
3 courses £30.00
2 courses £25.00
1 course £20.00

CHRISTMAS DAY MENU

STARTERS

Butternut Squash Soup and Parsley Pesto
Crispy Duck Confit with Celeriac Stew, Pak Choi and Chinese Five Spice
Chicken Liver Pate with Cumberland Sauce and Sourdough Bread
Melon Plate with Honeydew, Watermelon, Ogen with Lemon Sorbet

MAIN COURSES

Roast Stuffed Turkey and Ham with Chipolata Sausages and Fresh Cranberry Sauce
Roast Sirloin of Beef with Bordelaise Sauce (Mushroom, Shallots, Red Wine and Demi Glaze)
Pan Fried Fillet of Seabass with Winter Greens, Basil and Saffron Velouté
Tempura of Vegetables with Cantonese Sauce and Basmati Rice (GF)

All served with Chef’s selection of Potatoes and Vegetables

DESSERTS

Christmas Pudding with Brandy Custard Sauce
Fresh Fruit Pavlova
Lemon Posset
Tea, Coffee and Mince Pies

Adults £90.00
Children under 12 £40.00

NEW YEAR’S EVE 2023

Dinner served from 7:30 pm

STARTERS

Chicken and Confit of Duck Terrine with Ginger Bread and Red Onion Marmalade

Followed By

Courgette and Bacon Soup with Buttery Croutons

MAIN COURSES

Roast Sirloin of Beef with Braised Winter Vegetables, Red wine and Rosemary Jus
Pan Fried Fillet of Salmon with Fennel and Celeriac ‘Stew’ and Crayfish Veloute
Medallions of Pork Fillet, Mixed Peppers, Chinese Five Spice and Cantonese Sauce
Penne Pasta with Sun Blushed Tomatoes, Wild Mushrooms and Truffle Cream

All served with Chef’s selection of Potatoes and Vegetables

DESSERT

Sticky Toffee Pudding with Homemade Butterscotch Sauce
Tea, Coffee and Confections

£40.00 per person