We also offer a vegan and gluten-free menu
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TO BEGIN
Winter vegetable soup (g,cy,d)
Chicken liver pâté, tomato chutney, melba toast, mixed leaves (g,d,e,sp,md,s,cy)
Rose of smoked salmon, lime and chive mousse, salad (d,f,md)
Grilled vegetable terrine, tomato chutney, balsamic glaze (d,sp,md)
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MAINS
Roasted chicken breast, pancetta risotto, parmesan crisp (d,cy)
Slow-cooked pork belly, braised cabbage, crushed baby potatoes, gravy (sp,cy)
Roasted leg of lamb with a mint & rosemary sauce (sp,cy,n)
Butternut squash risotto, goat’s cheese & rocket (d,sp)
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TO FINISH
Poached pear, vanilla ice cream, red wine sauce (d)
Chocolate brownie, vanilla ice cream (d, e, s)
Forest berry cheesecake, raspberry coulis (g, d, e, s)
Chocolate mousse, cherry compote, Chantilly cream (d)
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Followed by mince pies
ALLERGENS KEY
cy – Celery | g- Gluten/Wheat | cr – Crustaceans | e- Egg | f – Fish | l- Lupin | mk- Milk | d – Dairy | m- Molluscs | md – Mustard | n- Nuts | p – Peanuts | ss- Sesame Seeds | s – Soybeans | sp- Sulphur Dioxide
