Menu

Starters

• 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.

Mains

• 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.

Desserts

• 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.

Evening Food

• 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.