Christmas Menu 2010

Starters
Creamy Pea and Ham Soup (can be ordered without ham as a vegetarian soup)
Wild Boar Pâté en Croute with fig relish and toast
Beetroot Cured Salmon with chive pancakes and tzatziki
Goat’s Cheese and Butternut Squash Tart

Mains
Roast Turkey and all the trimmings (pig in blanket, stuffing, roast potatoes, parsnips and carrots)
Braised Lamb Shank with rosemary mash and roasted seasonal vegetables
Sea Bass Fillet with bubble and squeak cake and a mustard and chive beurre blanc
Creamy Mushroom Risotto with spinach and garlic pesto
10 oz Ribeye Steak with handcut chips, roasted tomatoes and stilton peppercorn sauce (£2 supplement)

Desserts
Christmas Pudding with brandy cream
Winter Fruit Cheesecake with crumble topping
Marbled Honeycomb and Chocolate Pots
Sticky Toffee Pudding with vanilla ice cream
Cheese selection (£1.50 supplement, or £4 per person as an additional course)

Lunch
2 courses – 13.95
3 courses – 18.95

Dinner
2 courses – 15.95
3 courses – 20.95