Starters

PARSNIP & MAPLE SYRUP SOUP (v)

TRADITIONAL PRAWN COCKTAIL

CHILLED MELON WITH MULLED WINE SORBET (v)

SMOOTH LIVER PATE WITH TOASTED BREAD

PAN FRIED BLACK PUDDING & BACON WITH A BALSAMIC GLAZE

BUTTON MUSHROOMS IN GARLIC BUTTER ON GARLIC BREAD (v)

Mains

TRADITIONAL TURKEY WITH ROASTED POTATOES & ALL THE TRIMMINGS

PORK FILLET IN A LEEK & APPLE SAUCE WITH A CHEDDAR CHEESE CRUMBLE TOPPING WITH MASHED POTATOES

 ROASTED DUCK LEG WITH A BLACK CHERRY JUS & ROASTED POTATOES

MIXED MEDITERANNEAN VEGETABLES WITH PENNE PASTA,

GARLIC BREAD &MIXED SALAD (v)

DICED BRAISED BEEF, MUSHROOMS & ONIONS IN A RICH RED WINE GRAVY
WITH MASHED POTATOES

BLUE CHEESE BREAD & BUTTER PUDDING WITH A
WHOLEGRAIN MUSTARD SAUCE & NEW POTATOES (v)

SEA BASS FILLETS WITH LEMON BUTTER & NEW POTATOES

Selection of Desserts

VANILLA CR�ME BRULEE

FRESH FRUIT SALAD

  CHOCOLATE & ORANGE ROULADE

  STEAMED LEMON SPONGE WITH CUSTARD

CHRISTMAS PUDDING WITH BRANDY BUTTER

 PLATTER OF STILTON & CHEDDAR CHEESE WITH BISCUITS

 EVENING MENU:  3-COURSES �32.00 (inc. Coffee & Mince Pie) - FROM 6.30PM

LUNCH MENU:  2-COURSES �20.00 or 3-COURSES �25.00  -  12.00 – 2.30 PM

(Coffee & Mince Pie �2.50)

Please Notify Us If You Have Any Of The 14 Listed Food Allergens