STARTER
Roast Parsnip and Apple Soup (V)
served with apple caramel, parsnip crisp and poppy seed
House Smoked Cod, Parmesan and Caper Fishcake
served with tartar sauce and crispy kale
Pumpkin Whipped Feta
served with honey, walnuts, thyme and crostinis
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 caper and dill potato cake, pickled fennel, blueberry caviar and sauce soubise
Pulled Jackfruit Ragu (V)
served with creamy polenta, crispy sage, chive oil and parmesan
DESSERT
Apple Ring Fritters
served with cinnamon sugar, toffee sauce, honeycomb, apple puree, and vanilla ice cream
Baileys Cheesecake
served with cocoa wafer, coffee caviar and mocha chocolate ganache
Christmas Pudding
served with apricot puree, white chocolate ice cream, and brandy sauce
