To Commence

Cauliflower and vanilla soup, toasted almonds
and garlic oil

Chicken, foie gras and pistachio terrine, celeriac remoulade
and truffle brioche

A pressing of salmon and smoked haddock,
fennel and ginger salad

Fondue of goat’s cheese, crisp gingerbread,
port poached pear, raisin puree

To Continue

Traditional butter roast turkey, bacon wrapped chipolata,
roast potatoes, seasonal vegetables

Honey glazed duck breast, spiced red cabbage,
beetroot and orange relish, saute potatoes

Pan fried sea bass, crab and avocado risotto,
wild mushrooms and persilade

Celeriac, celtic promise and truffle pithivier, sweet potato puree,
kale and winter vegetables

To Conclude

Hazelnut crème brulee,
chocolate brownie ice cream

Dark chocolate arctic roll, cardamom ice cream,
tangerine sorbet

Gingerbread pannacotta, orange and vanilla compote,
walnut biscotti and five spice

Selection of British cheese, celery, chutney and crackers