Starters

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Homemade chicken liver parfait, Armagnac-soaked prunes, toasted brioche

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Baked baby Camembert, Maille gerkins, Borittaine onions &

 Parma Ham, toasted brioche

French onion soup with garlic croutons and gruyere cheese

 

​Twice Baked Roquefort souffle with a poached pear, sticky walnut & beetroot salad  (v)

 

Large diver-caught scallops served in their shell

with a creamy Noilly Prat & herb sauce, baked with a puff pastry seal

£10 Supplement

Mains

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Roast breast and thigh of free-range turkey with a rich turkey gravy,

Sage, brioche, sausage meat and onion stuffing,

chipolata sausage wrapped in bacon

 

Slow roasted Pork belly stuffed with herbs and spices crackling and red wine jus

Fillet of beef wellington ( for two ) truffled jus £10 supplement per person

 

​ Served with seasonal vegetables and crispy roast potatoes cooked in duck fat

                                                                        

Pithivier of potato, gruyere cheese and winter truffle, buttered spinach,

wild mushrooms and salsify, morel mushroom cream sauce (v)

 

​Pan fried wild bass, buttered spinach, mussels, crab, celeriac, apples,

mariniere sauce  (Cooked en papillote, oven bake for 15 mins at 180c )

Desserts

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Apple tart tatin calvados shot, chantilly cream, calvados shot

 

Selection of fine cheeses with homemade breads and water biscuits

 

Dark chocolate fondant, morello cherries in kirsch, cherry syrup, Chantilly cream

 

Homemade Christmas pudding, brandy butter & cream, brandy shot

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£80.00 per person

Full payment and choices to be received 14 days before hand

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