Christmas Menu

2014
T O S T A R T
Winter squash soup with roasted pumpkin seeds & brown bread
Tiger prawn cocktail with lemon & rose water jelly, shredded cos lettuce & marie rose
Beer battered partridge legs; parsnip slaw & red cabbage puree
Venison liver & sherry parfait; quince jelly & brioche croutons
Stitchelton & candied walnut salad; chicory & apple sauce

F O R M A I N S
Turkey; pigs in blankets, cranberry & peanut stuffing, gravy
Beef fillet wellington; port sauted oyster mushrooms, confit garlic puree, kale
(8 supplement)
Duck breast; celeriac puree, shallot rings, gravy
Fish in a bag - whole lemon sole steamed in a foil bag with cockles, fennel, lemon, cherry
tomatoes, samphire, salsify & Christmas spices
Bouillabaisse - salmon, mussels & smoked haddock stew with sardines & root vegetables
Vegetarian filo parcel; Armagnac, cashew, cabbage & kale fricassee
| all main courses served with roast potatoes & seasonal vegetables|

D E S S E R T S
Christmas pudding with brandy ice cream
White chocolate panna cotta with poached pear puree & caramelised cinnamon orange
Double chocolate treacle sponge pudding; clotted cream & roasted lemon cocoa nibs
Individual apple pie; cinnamon ice cream & apple crisps
Cheese board (4 supplement)
E X T R A A F T E R S
Available Lunch & Evenings From 2nd - 24th December Excluding Christmas Day & Boxing Day

Port or Sherry 3.50 Coffee or Tea 1.50 Mince pie 1.25 Petit fours 2.50
17.50 Two courses - 22.50 Three courses