Christmas - Festive Dining
Festive Dining Menu
Starters
Curried parsnip soup
Served with warm crusty roll.
Classic prawn cocktail
Served with mixed leaves and Marié rose sauce.
Ham Hock and black pudding terrine
Served with apple and grape chutney and Cumberland sauce.
Creamy garlic mushrooms
Served onto toasted brioche.
Roasted breast of English turkey
Served with Cumberland sausage meat stuffing, roasted potatoes and turkey jus.
Pan fried chicken breast
Served with a wild mushroom and pearl barley risotto.
Baked loin of salmon
Coated in a lemon and herb crust served with crayfish tails and a vermouth butter sauce.
Slow cooked venison casserole
With roasted root vegetables and parsnip chips.
Aubergine relish and goats cheese tart
Served with medley of seasonal vegetables and garlic cream.
Festive Dining Desserts
Christmas pudding
Served with Cumberland rum sauce.
Chocolate and black cherry truffle terrine
Served with a duo of white and dark chocolate sauces.
Poached Williams pear cooked in wild wine
Served with vanilla ice-cream and caramel sauce.
Profiteroles
Filled with white chocolate mousse and chocolate fudge sauce.
All meals followed by
Coffee and mince pies
Christmas Eve Menu
Winter vegetable soup
With warm crusty roll.
Chicken parfait
Served with red onions marmalade, Cumberland sauce, mixed leaves and Melba toast.
Smoked salmon and crème cheese Roulade
Served with a mixed salad and lemon dressing.
Baked sundried tomato and goat's cheese tart
Served with a soft herb salad and pesto dressing.
Baked fillet of sea bass
Served with crushed new potatoes and brown shrimp butter.
Boned roasted shoulder of local lamb
Stuffed with spinach and mint, served with roasted potatoes, hot pot vegetables and mint lamb gravy.
Pan fried duck breast
Served with braised red cabbage, parsnip wafers and a Sambuca and orange jus.
Christmas Day Menu
First Course
Fan of Galia melon serve with compote of winter fruits, blackcurrant sorbet and coulis.
Mixed game terrine served with apple and grape chutney, mixed leaves and whole grain mustard.
King prawn cocktail with avocado served with mixed leaves and Marie Rose sauce.
Second Course
English Lakes lemon sorbet.
Cream of tomato and basil soup.
Third Course
Breast of English turkey served with Cumberland chipolata sausage, chestnut and orange stuffing, roasted potatoes and turkey jus.
Roasted top side of English beef served with Yorkshire puddings, roasted potatoes with beef gravy.
Baked loin of cod coated in a herb crust served with crayfish tails and a saffron and coriander cream sauce.
Hazelnut and mixed vegetable nut roast served with a medley of seasonable vegetable's and vegetable gravy.
Desserts
Christmas pudding
Served with Cumberland rum sauce.
Chocolate and black cherry truffle terrine
Served with a duo of white and dark chocolate sauces.
Poached William's pear cooked in mulled wine
Served with vanilla ice cream and caramel sauce.
Profiteroles
Filled with white chocolate mousse and chocolate fudge sauce.
Fifth Course
Coffee and mince pies.