Christmas Menu 2013



♦ 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




♦ 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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