– Spiced carrot, puy lentil and lemongrass soup with basil oil and soured cream (v) (vgn*) (df*)
– Duck rillettes with fi g chutney, toasted molasses cob and winter leaf salad (gf*)
– Hot smoked Cornish salmon served with chive and shallot potato salad, roasted walnuts and crisp apple, and served with a honey and pink peppercorn dressing.
– Traditional rosemary and sage butter stuffed Turkey breast accompanied by chipolatas wrapped in streaky bacon and a cranberry and chestnut stuffing
– Pan-fried crisp gilt head bream fillet with sautéed pancetta and sprouts, crushed herb new potatoes and a lobster bisque sauce
– Roasted tri-colour beetroot, baby leeks and carrots, a pumpkin and poppy seed puff pastry shard, poached free range egg and dressed watercress salad. (v) (vgn*) (gf*)
– Traditional Christmas pudding with brandy sauce
– Passion fruit parfait with honeycomb and winter berry compote
– Baileys and dark chocolate pot served with vanilla cream and brandy snap.