December 2018 Menu

Available from week commencing 03.12.18 throughout December Wednesday to Saturday

3 courses for £39.95 or 2 courses for £33.50

Complimentary 125ml glass of prosecco or seasonal mocktail for bookings on Wednesday and Thursday

Starters

  • Vegan pumpkin soup served with sage migas
  • Crustless spinach and feta pie served with salad, toasted walnuts and vinaigrette
  • Wild mushroom and mozerella arancini served with spiced tomato sauce
  • Beef carpaccio topped with stilton and mixed leaf salad dressed with a balsamic reduction
  • Baked camembert served with cranberry jam and toast
  • Ginger and chilli crab cakes served with lemon aioli and rocket
  • Wild duck pate served with cranberry chutney and crostini
  • Chorizo, chilli and mushroom wined clams served with garlic bread

 

Mains

  • Vegan roast cauliflower, almonds and barley served with parsley and chilli
  • Tenderstem brocolli, pinenut and gorgonzola tart served with parsnips, Brussel sprouts, fried potatoes and dried tomato pesto
  • Vegetarian spinach and mushroom wellington served with Moroccan cous cous, broccoli and a carrot sauce
  • Chestnut ravioli served with a walnut, sage and butter sauce and topped with watercress
  • Seared goose breast served with braised red cabbage, dauphinoise potato, broccoli and apple sauce
  • Poached and roasted pheasant served with parsnip, fried potatoes, Brussel sprouts, carrots and a rosemary sauce
  • Roulade of turkey and chicken filled with bacon, cranberry and chestnut served with swede, parsnip, pak choi and a thyme sauce
  • Roasted pork shoulder served with dauphinoise, broccoli, pear and a cranberry and rosemary sauce
  • Baked plaice served with squash, leeks, cavalo nero and dill oil
  • Pan seared halibut served with celeriac and parsnip puree, pickled beetroot, Romanesco cauliflower and a saffron butter sauce (£3 supplement)
  • Ribeye steak served with dauphinoise potato, seasonal vegetables and your choice of green peppercorn or stilton sauce (£5 supplelement)

 

Desserts

  • Vegan chocolate yule log
  • Christmas pudding sundae
  • Pecan pie with pumpkin and apple served with a red wine reduction and ice cream
  • Chocolate and chestnut terrine served with Irish cream Chantilly
  • Wine poached pears served with turon mousse and a ginger biscuit
  • Almond and cinnamon tarte served with cranberry coulis and ice cream
  • Cheeseboard – A selection of cheeses served with biscuits, fruit, walnuts and chutney (£2 supplement)

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