- Fanned honeydew melon accompanied by a feathered fruit coulis with a refreshing cirus sorbet.
- Roasted vine tomato and basil soup finished with cream.
- Vegan – Crisp polenta with marinated field mushroom, rocket and chive oil.
- Chargrilled supreme of chicken, searved with a creamed leek and white wine reduction sauce finished with freash corriander.
- Roast breast of Turkey, chestnut and sage stuffing, pigs in blankets and rich roasting juices graves.
- Vegan – Puy lentil and celeriac wellington with vegetable jus.
- Warm double chocolate brownie served with an indulgent chocolate sauce and ice cream.
- Bailies pannacotta.
- Vegan – Mixed fruit platter with refreshing sorbet and passion fruit syrup.
- Yorkshire toasted topside of beef and leg of pork carved hot and served in sourdough baps with chips and accopanying sauces.
- Vegan option will be available.