Christmas Dinner Menu, December 2008

To start…. Jerusalem Artichoke Soup, Truffle Oil and Quail’s Egg(V)
Terrine of Game, with Red Chard and Spiced Redcurrants
Timbale of Smoked Salmon with Celeriac Remoulade
Parfait of Duck Livers with Red Onion Marmalade, Melba Toast
Goats’ Cheese and Leek Mousse , Celery and Walnuts (V)
Caramelised Onion and Gruyère Tart (V)

To follow…. Supreme of Pheasant with Chestnuts, Mushrooms and Lardons,
Roast New Potatoes and Madeira Sauce
Roast Rump of Lamb, Dauphinoise Potatoes, Rosemary Jus and Glazed Parsnips
Fillet of Sea Bream, Roasted Peppers and Basil Dressing, New Potatoes
Medallions of Beef Fillet, Rösti Potato,Roasted Shallots, Cassis Sauce
Poached Fillet of Salmon, Watercress Sauce, Crushed Potatoes
Mille-feuille of Wild Mushrooms and Artichokes, Tarragon Sauce (V)

All main courses are served with fresh seasonal vegetables

To finish….
Fig and Almond Tart with Vanilla Ice Cream
White and Dark Chocolate Delice
Christmas Pudding with Brandy Butter and Rum Sauce
Orange Bread and Butter Pudding
Coconut Pana Cotta with Pineapple Compôte
Passion Fruit Crème Brulée
Chestnut and Chocolate Eton Mess
Choice of Continental and British Cheeses (£2.00 Supplement)

Three Courses, £31.50
Two Courses, £25.50

Coffee or Tea and Petits Fours, £2.95
(All prices include VAT)