We also offer a vegan and gluten-free menu
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STARTERS
Butternut squash soup, parsnip crisp and chive (cy)
Red mullet escabeche, courgettes, sweet & sour onions and sultanas (f,sp,g)
Smoked duck breast on granary toast, pancetta crisps, tomato chutney, apple syrup
(g,sp,md,n,s)
Chestnut and shallot tatin, wild mushrooms and teriyaki reduction (n,cy,g,sp,s)
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MAINS
Hand carved turkey breast, roast potatoes, garlic pork and thyme stuffing, pigs in blankets, Chantenay carrots, honey roasted parsnips, creamed Brussels sprouts & gravy (g,e,d,cy,sp)
Slow roasted beef roulade with kimchi, leek and horseradish mash, red wine jus (sp,d,m)
Pan roasted seabass, tomato concasse, olive and chorizo soil, buttered savoy cabbage (f,sp,d,g)
Mushrooms and lentil wellington, mash potatoes, wild mushrooms sauce (e,g,d,sp)
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DESSERTS
Christmas pudding, brandy and vanilla pod sauce (g,d,e)
Homemade fruit of the forest strudel, vanilla pod sauce (g,e,d,sp)
Rich chocolate delice with raspberry sorbet (g,e,d,sp)
Selection of local and west country cheeses, fig chutney, celery quince jelly, oat cake (m,d,n,sp,cy,g)
Followed by mince pies
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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
