Christmas Menu 2013

Starters

 

♦ Forest Mushroom & Chestnut Soup ‘V’ - served with a freshly baked roll

 

♦ Trio of Salmon – smoked salmon, salmon gravadlax and beetroot cured salmon, with a lemon and dill mayonnaise

 

♦ Duck Liver Pâté – with Prested chutney and melba toast

 

Main courses

 

♦ Traditional Roasted Turkey – with chestnut and cranberry stuffing, chipolata, roast potatoes and a rich roast gravy

 

♦ Roast Sirloin of Cressing Rare Breed Beef – with Yorkshire pudding, roast potatoes and a rich roast gravy

 

♦ Grilled Lemon Sole, Tiger Prawn & Crayfish Mousse - with saffron potatoes and burnt caper butter

 

♦ Feta Cheese, Cranberry, Spinach & Hazelnut Filo Parcel ‘V’ - with a wild mushroom sauce

 

All main courses served with seasonal vegetables

 

Desserts

 

♦ Traditional Christmas pudding - with brandy sauce

 

♦ Fresh fruit salad - with mint syrup

 

♦ Chocolate & Raspberry Tart - with an almond cream

 

 

Followed by tea, coffee and mince pies

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