Lunch Menu

Starters

Mi Cuit Scottish Salmon, Pear, Fennel,

Horseradish and Dill

or

Aubergine, Courgette & Goat’s Cheese Roll,

Red Pepper Coulis & Basil ‘Caviar’

Mains

Roasted Turkey, Roasted Potatoes, Brussels Sprouts,

Pigs in Blankets, Maple Roasted Parsnips and Carrots,

Chestnut Stuffing, Cranberry Sauce & Turkey Gravy

or

Cod Loin, Puff Pastry & Seaweed Crumb, Fennel, Peas,

Jersey Royals & ‘Bouillabaisse’ Sauce

or

Salt Baked Celeriac, Black Truffle, Walnut & Celery Salsa,

Matured Parmigiano Reggiano

Desserts

Chef’s Handmade Christmas Pudding – Soaked in Brandy & Guinness, 6Hours Steamed, 8weeks Matured. Served with Vanilla & Armagnac Cream

or

Mango, Passion Fruit & Coconut Entremet

Tea / Coffee

Homemade Mince Pies