Join us on Christmas Day with a flavourful menu that will appeal to all palates.
£120 per person

On Arrival

Mimosa and canapés
(please enquire for allergens when pre-ordering)

Starters

Spiced parsnip and apple soup, parsnip crisps (vg), seeded roll and butter
G, D

Torched trout fillet, horseradish crème fraîche, pickled cucumber, dill oil
F, D, SD

Ham hock terrine, piccalilli, crispy maple bacon and melba toasts
G, M

Luxury prawn cocktail in Marie Rose sauce, smoked salmon and crayfish, avocado and mango salsa, sourdough
D, G, C, F, E

Breaded brie, cranberry and orange purée, rocket and crostini
(v) G, D

Braised salted beef, English mustard mayo, pickled shallots and cornichons, toasted sourdough
SD, G, M

Roasted quinoa bonbons, stuffed aubergine rolls and tomato ragu
(vg, gf) CELERY

Intermediate

Champagne sorbet, frozen raspberry crumb, lemon balm (vg)

Mains

Traditional roasted turkey with pig in blanket G, M stuffing and gravy
G, D, M, SD

Roasted sirloin of beef with a horseradish-infused potato rosti (gf)

Slow-roasted lamb shank marinated in mint and rosemary, braised red cabbage
CELERY

Roasted root vegetable wellington with spinach and chestnuts, vegetarian gravy
(v) N, D, G

All of the above dishes are served with Yorkshire pudding G, E, D, roast potatoes (gf,) seasonal vegetables (gf) D,
creamed Brussels sprouts with pancetta M, CELERY, G, and gravy (gf) SD

Roasted duck breast (pink) with cranberry and orange glaze, confit duck croquettes, roasted golden beetroot and tenderstem broccoli
G, D, E

Pan-fried cod loin on a Thai prawn cake, crayfish and lobster bisque, saffron Parmentier potatoes,
courgette and carrot ribbons (gf)
E, C, F

Turmeric cauliflower steak, roasted butternut squash, sage and butternut purée, crispy potato nest, chargrilled aubergines, plant-based pesto, crispy cauliflower leaves and dressing 
(vg, gf) CELERY

Desserts

LillyPuds Christmas pudding with brandy sauce
(gf & vg available) N, SB

Double chocolate brownie, caramel sauce, white chocolate ice cream
G, E, D

Mulled wine poached pear, crunchy granola, cinnamon and nutmeg syrup
(vg) SD, G

Strawberry shortcake cheesecake with white chocolate, cherry swirl gelato
G, D, SD

Cinnamon egg custard tart, nutmeg crème anglaise
D, E, G

Aerated carrot cake, frozen yoghurt sorbet, orange segments and candied peel, lemon curd, meringue shards
D, E, G, SD

Menu subject to change


The 14 Food Allergens
G = Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
N = Nuts; almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia/ Queensland) nuts
SD = Sulphur dioxide/sulphites, where added and at a level above 10mg/kg or 10mg/L in the finished product. This can be used as a preservative in dried fruit
L = Lupin, which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
C = Crustaceans -e.g: prawns, crabs, lobster, crayfish            
E = Eggs
F = Fish
P = Peanuts
SB = Soybeans
D = Milk (including lactose)
CELERY = Celery (including celeriac)                                      
M = Mustard
MS = Molluscs eg: mussels, whelks, oysters, snails & squid    
S = Sesame
Not all ingredients in recipes are clearly identified on the menu.
(‘v’ vegetarian, ‘vg’ vegan, ‘gf’ gluten free,  ‘df’ dairy free)