Christmas Eve Dinner
Starters
Sweet potato and roasted red pepper soup (v)
Finished with crème fraîche and golden herb croutons
Deep fried Chinese spiced duck spring roll
With dressed wild rocket and hoi sin sauce
Pan fried slithers of Scotch salmon
With a forest berry compote, frizzi salad and lime crème fraiche
Char-grilled pineapple with passion fruit sauce
Served with a scoop of coconut sorbet
Grilled pesto crusted goats’ cheese slice (v)
Served over sauté peppers with balsamic cherry tomatoes
Main Courses
Slow roasted lamb shank with mint, garlic and rosemary
Served with a butterbean and spring onion mash, honey glazed winter root vegetables and rich port infused jus
Medallion of Roquefort glazed mature local venison
Pan-fried with wild mushrooms and served with parsnip puree, sweet red cabbage and fondant potato
Grilled fillet of North Atlantic sea bass
with Portugese style potatoes, steamed pak choi, orange scented hollandaise and wild rocket
Quorn and vegetable lasagne verdi (v)
accompanied by thick chips, tomato salsa and pesto crostini
Steamed mushroom and halloumi suet pudding (v)
Served with sauté saffron potatoes, truffle sauce and dressed leaves
Breast of chicken stuffed with parma ham, mango and basil
Served over parmesan risotto with buttered asparagus and roasted red pepper sauce
Desserts
Salad of seasonal fresh fruits
Served with either pouring cream or vanilla ice cream
Black forest cheesecake
With chocolate ice cream and fruit coulis
Sticky lemon polenta cake
Served with a creamy custard sauce
Peach Melba brandy snap basket
A poached peach with vanilla ice cream and Chantilly cream
Applewood and mature French Brie cheese
with a selection of savoury biscuits, grapes and fruit chutney
Freshly percolated coffee with After Eight Mints
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