Monday to Wednesday £30.95 – Thursday to Saturday £32.95
Menu starts on the 30th of November and stops on the 22nd of December
Fish Soup with Aioli Crouton or (v) Leek & Potato Soup.
(v) Deep Fried Brie, Warm Pepper & Mango Chutney.
Terrine of Confit Duck & Ham Hock, Piccalilli & Toasted Sourdough Bread.
(v) Gratin of Garlic & Parsley Portobello Mushrooms, Spinach & Gruyére, Croutons & Watercress.
Warm Salad of Venison Sausage, Smoked Paprika Roasted Sweet Potatoes, Orange & Walnut Dressing.
Oak Roast Salmon & Horseradish Mackerel Paté, Cucumber, Fennel & Capers Salsa.
Individual Fillet of Beef Wellington, Red Wine Sauce (£5.00 Extra).
Steamed East Coast Cod Loin Steak, Saffron Pappardelle with Clams, Vermouth Herb Cream Sauce.
Braised Yorkshire Lamb Shoulder, Crushed Potatoes & Peas, Mint Jus.
Roast Escalope of Turkey Stuffed with Sage, Onions & Cranberries, Bacon & Chipolata.
Confit Belly Pork, Black Pudding & Shallot Hash Brown, Golden Beetroot Chutney, Sage Jus.
(v) Tortelloni of Beetroot & Goats Cheese, Sun-Dried Tomato & Basil Ragu, Roast Golden Beetroot & Rocket Salad.
All main courses are served with seasonal vegetables and new potatoes
(n) Christmas Sticky Toffee Pudding, Roasted Almonds, Toffee Sauce.
(n) Lemon Panna Cotta, Lime & Gin Curd, Hazelnut Shortbread.
Traditional Crème Brulée.
(n) Dark Chocolate Brownie, Honeycomb Ice Cream, Crème Anglaise.
Iced Raspberry & Blackcurrant Parfait, Passion Fruit Gel, Raspberry Meringue Crumble.
Bleu d’Auvergne (French Blue Cheese), Christmas Cake, Fruit Chutney, Celery & Biscuits.
an optional 10% service charge will be added to the bill of parties of 6 people or more