Starters |
||
|---|---|---|
| Creamy Garlic and Mature Cheddar Mushrooms | Served in a crisp cheese basket | |
| Chefs Home-made Soup of the day | ||
| Chicken liver Pate | Served with an apricot & sunflower crouton and tomato salsa | |
| Chilled Galia Melon | Accompanied with an orange sorbet | |
| Oak Smoked Scottish Salmon | Rocket and red onion salad with a fresh lemon and dill dressing | |
Main Dishes |
||
|---|---|---|
| Oven Roasted Breast of Cheshire Turkey | With pigs in blankets, cranberry stuffing and rich gravy | |
| Fillet of Salmon | Sat upon a bed of pak choi and red onion with a sauce vierge | |
| Braised Shank of Welsh Lamb | Petso mash potato with a hotch potch of vegetables | |
| Striploin of Beef | With traditional carvery accompaniments | |
| Mediterranean Vegetable Tartlet | Served with oven roasted vegetables, tomato and basil sauce with shaved parmesan cheese | |
Desserts |
||
|---|---|---|
| Traditional Christmas Pudding | Rich brandy sauce | |
| Ice Cream Selection | In a tuille basket | |
| Raspberry and White Chocolate Bavarois | Mango coulis | |
Desserts |
||
|---|---|---|
| Vanilla Cream Filled Profiteroles | Hot chocolate sauce | |
| Cheese Selection | Stilton, cheddar, brie, grapes, celery and crackers | |