2017 Xmas Menu

Your Name (required)

Please make your menu choices from the drop down lists below (v = vegetarian).

Your Starter Choice:

Gruyere and Roasted Shallot Tart, Rocket Salad, Aged Balsamic.Leek & Potato Soup, Toasted Pine-Nuts.Pressed Ham Hock & Pea Terrine, Apple & Cider Chutney, Walnut Bread Crostini.Prawn & Crayfish Cocktail, Crisp Lettuce, Watercress & Lime Aioli.

Your Main Course Choice:

Braised Beef Pave, Horseradish Mash, Root Vegetables & Rich Red Wine Jus.Pan Fried Chicken Breast, Crisp Pancetta, Savoy Cabbage, Tarragon Velouté.Orange & Honey Glazed Pork Belly, Cider Braised Red Cabbage, Grain Mustard Mash, Apple & Rosemary Jus.Steamed Fillet of Salmon, Crushed Potatoes, Winter Greens, White Bean & Tomato Nage.Leek & wild mushroom tart, tarragon veloute & sauce vierge (v).Roasted butternut squash & sweet pepper risotto cake, thyme butter sauce & baby vegetables (v).Baby leaf spinach, Somerset goat’s cheese & shallot pithivier, buttered Savoy & broad beans (v)Slow Baked aubergine filled with feta cheese, sunblush tomato and orzo, pinenut crust & Provencale sauce (v).

Your Dessert Choice:

Chocolate & Cream Profiteroles, Warm Belgian Chocolate sauce.Rhubarb & Vanilla Crème Brulée, Homemade Shortbread.Apple & Blackberry Crumble Tart, Clotted Cream Ice Cream.Sticky Toffee Pudding, Salted Caramel Sauce & Vanilla Custard.

Partner's Name (if Applicable)

Partner's Starter Choice:

N/AGruyere and Roasted Shallot Tart, Rocket Salad, Aged Balsamic.Leek & Potato Soup, Toasted Pine-NutsPressed Ham Hock & Pea Terrine, Apple & Cider Chutney, Walnut Bread Crostini.Prawn & Crayfish Cocktail, Crisp Lettuce, Watercress & Lime Aioli.

Partner's Main Course Choice:

N/ABraised Beef Pave, Horseradish Mash, Root Vegetables & Rich Red Wine Jus.Pan Fried Chicken Breast, Crisp Pancetta, Savoy Cabbage, Tarragon Velouté.Orange & Honey Glazed Pork Belly, Cider Braised Red Cabbage, Grain Mustard Mash, Apple & Rosemary Jus.Steamed Fillet of Salmon, Crushed Potatoes, Winter Greens, White Bean & Tomato Nage.Leek & wild mushroom tart, tarragon veloute & sauce vierge (v).Roasted butternut squash & sweet pepper risotto cake, thyme butter sauce & baby vegetables (v).Baby leaf spinach, Somerset goat’s cheese & shallot pithivier, buttered Savoy & broad beans (v)Slow Baked aubergine filled with feta cheese, sunblush tomato and orzo, pinenut crust & Provencale sauce (v).

Partner's Dessert Choice:

N/AChocolate & Cream Profiteroles, Warm Belgian Chocolate sauce.Rhubarb & Vanilla Crème Brulée, Homemade Shortbread.Apple & Blackberry Crumble Tart, Clotted Cream Ice Cream.Sticky Toffee Pudding, Salted Caramel Sauce & Vanilla Custard.