Poached Langoustine tail, thermidor mousse, and ginger jelly
Smoked duck breast, brussel sprout slaw and cherry puree (gf)
Cauliflower and chestnut soup with sourdough bread (vgo)
2. Mains
Roasted Root Veg Wellington (vg)
Served with maple glazed carrots and parsnips, roast potatoes, and a sage jus.
Pan Roasted Salmon (gf)
Served with Yorkshire pudding, pigs in blankets, maple glazed carrots and parsnips, creamed brussels sprouts and pancetta (with chestnuts for vegetarians/vegans), braised red cabbage, goose fat roast potatoes.
Roast Turkey
Served with Yorkshire pudding, pigs in blankets, maple glazed carrots and parsnips, creamed brussels sprouts and pancetta (with chestnuts for vegetarians/vegans), braised red cabbage, goose fat roast potatoes.
3. Desserts
Dark chocolate cremeux, kirsch soaked cherries, vanilla chantilly cream, and chocolate soil
Spiced caramelised pineapple with pineapple and chilli salsa and lemon sorbet
