Set Menu

THREE COURSES 37

STARTERS

BUTTERNUT SQUASH SOUP Rosemary Oil, Pumpkin Seeds, Stone Baked Bread vg, gfo, ns

BAKED CAMEMBERT Cranberry Jam, Toasted Sourdough v

FIG & BLUE CHEESE SALAD Caramelised Figs, Cambozola, Radicchio, Walnuts v, gf, ns

MUSHROOMS ON TOAST Chestnut, Button & Oyster Mushrooms, Garlic, Cream & Thyme on Sourdough v, vgo

GRAVLAX Cured Salmon, Pickled Fennel, Dill Crème Fraîche

MAINS

WINTER VEGETABLE & CHESTNUT STEW Crispy Kale & Sage vg, gf, ns

FILLET OF SEA BASS Creamed Leeks, Roasted Red Pepper, Harissa Butter gf

MAPLE-GLAZED GAMMON Braised Red Cabbage, Buttered Kale, Mash, Red Wine Jus gf

CONFIT DUCK LEG Braised Red Cabbage, Buttered Kale, Mash, Red Wine Jus gf

CHRISTMAS BURGER Turkey & Sausage Fritter, Sage & Onion Stuffing, Streaky Bacon, Mustard Mayonnaise, Cranberry Sauce, Fries

DESSERTS

BAILEY’S TIRAMISU Coffee-Soaked Biscuit, Mascapone, Chocolate, Irish Cream v

SPICED APPLE & BLACKBERRY STRUDEL Brandy Butter v

LIMONCELLO POSSET Maraschino Cherry v, gf

AFFOGATO Vanilla Bean Ice Cream, Espresso v, vgo, gf

FOR THE TABLE

YORKSHIRE PUDDINGS 1.5 each

LARGE PIGS IN BLANKETS 2 each

v vegetarian vg vegan gf gluten free o option available ns contains nuts/seeds

If you have an allergy or intolerance please let us know