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Starters
Lightly Spiced Parsnip Soup
Served with parsnip crisp & crusty ciabatta
Chicken Liver Pâté
Served with cranberry sauce & toast
Smoked Duck & Pear Salad
Served with fig chutney
Goats Cheese & Onion Chutney Tartlets
Smoked Salmon & Boursin Roulade
Served with mixed leaves and honey mustard dressing
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Main Courses
Roast Turkey Breast
Served with pigs in blankets, roast parsnips, stuffing, roast potatoes and Yorkshire pudding
Pan Roasted Seabass
Served on crushed new potatoes with creamy white wine & dill sauce
Topside of Beef
Served with Yorkshire pudding, roast potatoes and onion gravy
Vegetable Wellington
With roast potatoes and onion gravy