FESTIVE MENU
sTARTER
Wild Boar Pate, Spiced Onion & Tomato Chutney, Melba Toast
Chilli & Roast Parsnip Soup, Ciabatta Bread (V)
Smoked Salmon Arancini, Dill-Lemon Mayo
Baked Field Mushrooms, Crispy Pancetta, Red Peppers and Goats Cheese
mAIN
Braised Ox Cheeks, Charred Hispi Cabbage, Heritage Carrot, Creamy Mash, Port Jus
Hake Supreme, Spinach and Cherry Tomato Cream Sauce, Crushed New Potato, Grilled Asparagus
Spiced Cauliflower, Spinach and Lentil Pie, Rich Napoli Sauce, Heritage Carrot, Garden Peas (Ve)
Turkey Ballotine – Butterfly Turkey Breast; Pork, Mushroom and Tarragon Stuffing; Streaky Bacon; Maple Glaze. Served with Marsala Wine Cream Sauce, Rosemary New Potatoes and Vegetables
dESSERT
Hot Bramley Apple Pie & Black Cherry Ice Cream
WHITE CHOCOLATE PANNA COTTA, WILD BERRY COMPOTE
TRADITIONAL TIRAMISU