Christmas Lunch Menu, December 2008

To start….
Roasted Tomato and Sweet Pepper Soup, Tapenade Croûte(V)
Terrine of Game, with Red Chard and Spiced Redcurrants, Melba Toast
Timbale of Smoked Salmon with Celeriac Remoulade
Parfait of Duck Livers with Red Onion Marmalade
Goats’ Cheese and Leek Mousse, Celery and Walnuts (V)
Caramelised Onion and Gruyère Tart (V)

To follow….
Roast Norfolk Turkey with all the Trimmings
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, £24.50
Two Courses, £18.50

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