F E S T I V E  M E N U

Parsnip & Apple Soup.

Finished with Truffle Oil

(VE) Creamed Feta

Roasted Walnut & Poached Pear Salad, Balsamic Vinaigrette

Pan-Seared Scottish Scallops. 

Smooth Cauliflower Puree, Pickled Cauliflower, Crispy Pancetta Lardons, Chive oil

Smoked Breast of Duck.    

Roasted Beetroot & Hazelnuts, Orange & Parsley Dressing

(V) Garden Pea & Asparagus Frittata. 

Dressed Mixed Leaf Salad

(VE) Tomato & Chilli Risotto Finished.   £7.95

With Vegan Parmesan & Basil Oil

Slow Roasted Turkey.

Sage & Onion Stuffing, Parsnip Puree & all the Trimmings

Rosemary Roasted Loin of Venison

Root Vegetable Mash, Celeriac Puree, Glazed Blackberries & Red Wine Jus (supplement £3.50)

(VE) Potato & Herb Rosti.

Roasted Red Pepper Coulis, Tomato & Fennel Compote, Sauteed Winter Greens

Pan Fried Fillet of Halibut.

Potato Gnocchi, Sauteed Wild Mushrooms, Tender Stem Broccoli and a Lemon Butter Sauce

Pan Seared Breast of Chicken.

Wild Mushrooms Duxelle, Mushroom & Miso Broth

(VE) Baked Spiced Aubergine,

Roasted Butternut Squash & Tofu, Squash Puree, Kale, finished with Toasted Pumpkin Seeds

Sticky Toffee Pudding.   

Drizzled with a butterscotch sauce and served with Vanilla Ice Cream

Locally Sourced Selection of Cheese

Apple & Raisin Chutney & Biscuits

Dark Chocolate Tart

Rum & Banana Mousse

Biscoff & Vanilla Cheesecake

Salted Caramel Sauce

(VE) Coconut Roasted Pineapple

Vegan Vanilla Ice Cream, Rum Syrup

Lemon Posset

Christmas Spiced Fig & Apple Compote & shortbread