CHRISTMAS MENU 2011

Starters

Beetroot Cured Salmon & Avocado Rillettes with Horseradish Cream

 Tarte Tatin of Goat’s Cheese, Red Onion Marmalade & Rocket  V

Butternut Squash & Chestnut Veloute with Spiced Courgette Jam  V

Turkey & Sage Risotto with Parmesan

Mains

Roasted Pheasant with Braised Spicy Red Cabbage, Game Chips & Bread Sauce

Slow Braised Lamb Shank with Confit Winter Vegetables & Mash

Smoked Haddock on a Bed of Savoy Cabbage with Black Pudding, Poached Egg & Port Sauce

Swiss Chard & Ricotta Ravioli with Lemon Aubergine Noodles  V

Dessert

Nougat Glace with Red Berries & Kiwi Coulis

Chocolate Mousse with Sugar-Coated Nuts

Baileys Bread & Butter Pudding

Xmas Mess with Cranberry Sauce