To Commence

Wild garlic and rocket soup
with truffle oil creme fraiche

Pressed ham hock and baby leek terrine
with apple and raisin chutney, melba toast

Beef and beetroot carpaccio
with sun blushed tomato and olive dressing, micro leaf salad

Tomato and mozzarella tower
with basil and balsamic syrup

Pink Champagne sorbet

To Continue

Balsamic glazed loin of venison, butterered squash fritter,
topped with onion bhaji and juniper berry sauce

Pan fried hake fillet on chive pomme puree
buttered spinach, white wine, dill sauce

Roasted beetroot and thyme risotto
with rocket and balsamic salad

To Conclude

Hot chocolate fondant
with clotted cream ice cream

Vanilla panna cotta
with rhubarb compote

White wine and vanilla poached pear
with seasonal fruit & Chantilly cream

Selection of festive cheeses
with grape and apple chutney, celery and biscuits

Freshly brewed coffee and petit fours

Non residents £75

Vegetarian menu available upon request.