First Course
Main Course
Turkey lemon-herb roast, piggy blankets, stuffing, sprouts, Christmas-bird gravy
Lamb slow braised Welsh rump, minted gravy
Beef slow braised brisket, peppered cabbage, fondant potato, spiced rioja sauce (GF)
Venison roasted haunch, chestnut and stilton filling, roast gravy (GF/DF)
Festive Wellington a sumptuous filling of roasted root vegetables, wild mushrooms, chestnuts, and cranberries wrapped in golden puff pastry, served with a rich red wine and cranberry jus (VG)
All roasts served with herb roast potatoes, creamed leeks, braised red cabbage, tenderstem, maple-glazed root veg. Yorkshire pudding.
Festive Favourites
Salmon roasted fillet, chive crushed potato, cassolette of beans (GF/DF)
Baked Gnocchi with Butternut Squash tender gnocchi baked with roasted butternut squash, cranberries, and chestnuts in a creamy sage and ricotta sauce. Finished with mozzarella and fresh parsley.
Turkey Burger golden panko-crusted turkey breast in a toasted brioche bun with cranberry tonkatsu sauce, sage and onion stuffing, melted Brie cheese, crispy bacon, Brussels sprouts slaw, and pickled red onions. Served with rosemary-seasoned sweet potato fries and a pig in a blanket skewer.