To Start

Roasted butternut squash and ginger soup
finished with a coriander oil

Duo of chilled melon
with a mango and sweet chilli salsa
dressed with a mint syrup

Terrine of smoked chicken and scallions
served with a plum and apple chutney

Fish course

Crab and smoked trout roulade
with a lime marinated fennel and caper berry salad

Main Course

Roast turkey
served with the traditional accompaniments
of bacon roll, chipolata, walnut and sage
stuffing and roast gravy

Roast rump of Herefordshire beef
with a caramelised shallot and green pepper sauce

Baked fillet of salmon
topped with a roasted garlic and basil crust,
served with a white butter sauce

Butter roasted breast of guinea fowl
filled with a herb mousseline, served with
a smoked bacon and wild mushroom jus

Spinach, goats cheese and chestnut
bread and butter pudding
finished with a sun dried tomato dressing

Main course served with chef’s selection of
seasonal vegetables and potatoes


To Finish

Fresh fruit salad
with a cinnamon and cranberry syrup

Rich chocolate and praline tart
with a compote of black cherries

Orange bavarois
served with Cointreau scented chantilly cream

Chef’s home made traditional christmas pudding
with brandy sauce

A selection of English and Continental cheeses
with biscuits, grapes and celery

Coffee & Truffles