Our festive menu is available on Midweek lunch and evening at £27pp;
Friday evening at £32pp; Saturday evening £35pp by advanced reservation.

Starters

Roasted tomato and basil soup with balsamic swirl, served with a seeded bread roll and butter (v)
(G, SD)

Classic prawn cocktail in a Marie rose sauce topped with smoked salmon and served with seeded bread roll and lemon and dill butter
(C, F, E, D, G)

Chicken liver parfait with bacon crumb, puffed pork and artisan bread
(D, G, E, SD)

Goat’s cheese and chive quenelle with fennel and apple salad, rye bread and beetroot crisps (v)
(D, G)

Lamb bon bons with minted mayonnaise and pea shoots
(D, G, E, SD)

Chickpea, butternut and cumin falafels with mango chutney and rocket (vegan, gf)
(SD)

Main Course

Hand-carved roasted Norfolk turkey (CELERY) with cranberry & rosemary stuffing (G, D, E, M, SD) and pig in blanket (G, M)
Roasted Scottish beef
(CELERY)

Roasted loin of pork with crackling
(CELERY)

Roasted vegetable wellington (G, D, E, CELERY) with vegetarian gravy (v) (SD)

All of the above are served with Yorkshire pudding (G, E, D), roast potatoes (gf), brussel sprouts (D) and seasonal vegetables (D), and gravy (gf) (SD)

Corn-fed chicken supreme wrapped in Parma ham with garlic, thyme and red onion parmentier potatoes, roasted carrot purée, seasonal greens and a chicken jus
(D, G, SD)

Pan fried seabass fillet, crushed potatoes with chives and sun blushed tomato, served with mangetout, garden peas and a lemon and dill cream sauce
(gf) (F, D)

Roasted butternut steak in sage and garlic with celeriac and potato rosti, wilted spinach, tomato and red pepper ragu and toasted pumpkin seeds (vegan, gf)
(CELERY)

Desserts

LillyPuds Christmas pudding (E, G, N, SB) served with brandy sauce (D)
(gluten free & vegan Lillipuds pudding (N) available served with vanilla and coconut soya ice cream (SB))
Double chocolate brownie with chocolate sauce & honeycomb ice cream
(D, G, E)
Treacle tart with nutmeg and cinnamon syrup, with clotted cream ice cream
(D, G, E)

Raspberry and white chocolate cheesecake with raspberry sorbet and chocolate crumb
(D, G, E)

Trio of hand-crafted mini desserts; chocolate brownie, raspberry cheesecake and sticky orange cake
(D, G, E)

Compressed watermelon, basil infused cantaloupe melon and champagne sorbet (vegan, gf)
(SD)

The Blue Anchor cheese plate served with grapes, celery, chutney and biscuit selection 
(D, G, E, SD, CELERY)

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)