Parsnip, Carrot & Cumin Soup served with warm crusty bread & butter
Monterey Jack & Roquito Pepper Tart served with a sticky fig relish, toasted ciabatta, butter & dressed rocket
Scottish Smoked Salmon & King Prawns with horseradish cream, ciabatta & dressed rocket
Antipasti Charcuterie Selection prosciutto, black & green olives, salami spianata & Milano salami, balsamic vinaigrette and ciabatta
Hand–Carved Roast Turkey with thyme roasted carrots, garlic & rosemary goose fat roast potatoes, Brussels sprouts, buttered kale, honey-glazed parsnips, red cabbage, stuffing, pig in blankets, Yorkshire pudding and homemade gravy
Slow-Cooked Rib of Beef served on the bone with goose fat roast potatoes, sweet potato mash, thyme roasted carrots, Brussels sprouts, buttered kale, braised red cabbage and a rich red wine jus
Pan-Roasted Sea Bass Fillets with crab & caper butter, baby potatoes, samphire and green beans and a drizzle of basil oil, all topped with deep fried rocket
Vegetable Nut Roast with Apricot & Goats Cheese served with garlic & rosemary new potatoes, glazed parsnips, braised red cabbage, thyme roasted carrots and vegetable gravy
Slow-Roasted Belly of Pork served with sweet potato & apple mash, roast potatoes, thyme roasted carrots, glazed parsnips, butter-braised kale and red cabbage
Belgian Chocolate Melting Pudding with clotted cream ice cream, mini marshmellows and chocolate sauce
Prosecco & Raspberry Cheesecake Bar with clotted cream ice cream, fresh raspberries and raspberry coulis
Caramel Apple Cobbler with clotted cream ice cream or custard, topped with toffee sauce
Naughty Chocolate Fudge Cake with chocolate sauce and clotted cream ice cream or cream
3 COURSES £23.95 per person
Available to book from the 16th of November 2017 to the 5th of January 2018.
A deposit of is required for all Christmas Party bookings.
Please speak to a member of staff if you require any allergen advice.