STARTER
Roast Parsnip and Apple Soup (V)
served with apple caramel, parsnip crisp and poppy seed
Game Terrine
served with crostinis, poached clementines and wild rocket and hazelnut dressing
Gin and Beetroot cured Sea Trout
served with lemon gel, pickled beetroot salsa and micro leaf
REFRESHER
Apple Sorbet
MAIN COURSE
Free Range Roast Turkey
served with carrot puree, beef dripping potatoes, honey roast parsnips, crispy garlic and parmesan sprouts, pigs in blanket, mushroom, cranberry, and chestnut stuffing, and pan roast gravy
Wild Salmon Fillet
served with parsley and dill crumb, pommes galette, cavolo nero and seafood velouté
Vegetable Wellington (V)
roasted beetroot, chicory and blue cheese, served with confit shallots, parsnip puree, roasted baby potatoes and mulled wine gravy
DESSERT
Chocolate Praline Delice
served with coffee mousse
Baileys Cheesecake
served with cocoa wafer, crushed honeycomb granola and coffee caviar
Christmas Pudding
served with apricot puree, almond coated poached apple, white chocolate ice cream and brandy sauce
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Local Suffolk & Norfolk Cheeseboard
Red onion chutney, apple, grapes & Miller’s Damsels biscuits
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To finish: Selection of Eille’s Loose Leaf Tea or Cafe du Monde Premier Cru Coffee with Mini Mince Pies
