Starters

(V) Melon and Pineapple Gateau
With a Tropical Fruit Salsa and a Mango & Passion Fruit Crème Fraiche
Duck Liver and Orange Pâté
Chef’s duck liver pâté flavoured with orange, served with a red onion marmalade, salad garnish and warm Brioche
Hot Smoked Salmon, Smoked Salmon & Prawns Marie Rose
Served on a herb salad drizzled with a lemon & lime vinaigrette and crusty brown bread
Chef’s Selection of Soups

Main Courses

Traditional Roast Turkey with Seasonal Trimmings
Fillet of Beef & Chicken Roulade in a Pink Peppercorn Sauce
Fillet of beef, rolled with supreme of chicken, pan fried and finished in a sauce of demi glace, brandy, pink peppercorns and cream
Grilled Seabass with Bubble & Squeak
Served with a white wine, leek and cream sauce
(V) Brie and Cranberry Puff Pastry Parcel
Served on a bed of white wine, asparagus and cream sauce
Chef’s Selection of Seasonal Vegetables & Potatoes

Sweets

Christmas Pudding served with Brandy Sauce
Chocolate and Cherry Cube with a Raspberry & Panacotta Ice Cream Dark and white chocolate ganache with a poached cherry centre, set on a hazelnut biscuit base and encased in a chocolate shell
Duo of Desserts
Meringue nest filled with an orange and cointreau mousse
Belgian chocolate cup filled with a white chocolate ice cream
Chef’s Selection of Cheese & Biscuits

Coffee with Fudge