Starters

Trio of Smoked Game
Smoked duck, chicken & venison served with a cranberry & thyme compote and herb salad
(V) Crown of Galia Melon
Filled with a tropical fruit compote, topped with a passion fruit & mango sorbet
Cornets of Smoked Salmon & Prawns
Greenland prawns wrapped in fresh smoked salmon, topped with Marie Rose sauce
(V) Chef’s homemade Asparagus, Brie & Gruyere Tart
Served warm with a beetroot chutney and herb salad

Entree

(V) Cream of Tomato Soup garnished with Fresh Cream & Basil Sippets
- or -
A Duo of Sorbets

Main Courses

Traditional Roast Turkey with Seasonal Trimmings
Tournedos with Wild Mushrooms
8oz Scotch fillet wrapped in proscuitto and set on a crouton,
topped with sautéd wild mushrooms and served with a rich red wine & Madeira jus
Paupiettes of Sole with a Smoked Salmon & Haddock Mousse
Topped with a Champagne, prawn & chive cream sauce
(V) Vegetable Nut Roast En Croute
Nut roast baked in puff pastry served with caramelised shallots and a light sherry jus

All served with
Button Brussels Sprouts & Baton Carrots and Turnip
Duchesse Potatoes & Herb Roasted Potatoes

Sweets

Duo of Desserts
Meringue nest filled with an orange and Cointreau mousse
Belgian chocolate cup filled with a raspberry and pannacotta ice cream
Trio of Speciality Ice Creams
Served in a tuile basket with hot caramel or hot chocolate sauce
Christmas Pudding with Brandy Sauce
Chef’s selection of Cheese & Biscuits

Coffee with Chocolate Truffles