CHRISTMAS DAY LUNCH 2010

To Start

Roasted butternut squash and ginger soup (V)
finished with coriander oil

Chef’s homemade coarse pork, walnut and apricot paté
served with a plum and apple chutney and toast

Chilled honeydew melon (V)
with a cinnamon scented wild berry compote


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, celery and apricot
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 pie (V)
finished with a sun dried tomato dressing

Roasted mediterranean vegetable stack (V)
with tomato and garlic sauce

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


To Finish (V)

Fresh fruit salad
with a cinnamon and cranberry syrup

Rich chocolate torte
with a compote of black cherries

Deep filled lemon tart
with chantilly cream

Chef’s home made traditional christmas pudding
with brandy sauce

A selection of award-winning British farmhouse cheeses
with biscuits, grapes and celery


Coffee and Truffles