STARTERS

CREAM OF MUSHROOM SOUP

WITH BLACK TRUFFLE (V)

DUCK LIVER AND FOIE GRAS PATE

WITH BURNT APPLE PUREE AND TOASTED SOURDOUGH

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HIGHLAND CURED SMOKED SALMON

WITH PARSLEY, CAPERS, SHALLOT, HARD BOILED EGG AND SOUR CREAM

rare beef carpaccio

WITH PARSLEY, PARMESAN, OLIVE OIL AND LEMON

CHICORY AND PEAR SALAD (V)

WITH WALNUTS, CHIVES AND BLUE CHEESE DRESSING

MAINS

AWARD-WINNING ENGLISH ROSE SUFFOLK TURKEY CROWN

SERVED WITH ALL THE TRIMMINGS

ROASTED

ROASTED FILLET OF BEEF

(SERVED PINK) WRAPPED IN PANCETTA WITH A POTATO ROSTI AND GORGONZOLA

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FISH PIE

WITH PRAWNS, SMOKED HADDOCK, COD AND TROUT, SERVED WITH GARLIC GREENS

CONFIT DUCK

SERVED ON COLCANNON, WITH BUTTON MUSHROOMS, SILVER SKIN ONIONS AND BACON LARDONS

BEETROOT, LENTIL AND KALE WELLINGTON (V)

WITH ALL THE TRIMMINGS

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DESERTS

TRADITIONAL CHRISTMAS PUDDING

WITH HOMEMADE CUSTARD

TRADITIONAL VANILLA CREME BRULEE

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DARK CHOCOLATE CHEESECAKE

WITH BLOOD ORANGE SORBET

SELECTION OF CALLESTICK FARM CORNISH ICE CREAMS

SELECTION OF BRITISH AND FRENCH CHEESES

WITH QUINCE PASTE, APPLES AND CRACKERS