weeks
2
1
days
0
2
hours
0
5
minutes
1
1
seconds
5
7

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.
1RSVP
2Review

Leave a Reply

Your email address will not be published.