STARTERS
— Roasted Tomato & Basil Soup —
with rosemary and sea salt croutons v,df,gfo
— Seared Scallops —
with caramelized cauliflower puree, crispy pancetta and beetroot dressing gf
— Fois Gras Terrine —
with red onion jam and toasted brioche gfo
MAINS
— Norfolk Turkey —
with all the trimmings and a sage and onion stuffing gfo
— Venison Haunch —
honey glazed baby carrots, saffron potatoes, red cabbage with a port jus gf
— Pan Fried Seabass Fillet —
sauteed potatoes, tender stem broccoli with beurre blanc
— Layered Sweet Potatoes —
butternut squash, feta, cranberry glaze with red pepper coulis v,gf
DESSERTS
— Christmas Pudding —
with brandy sauce
— Chocolate Fondant —
served with vanilla ice-cream
— Sticky Toffee Pudding —
served with vanilla ice-cream v,df,gf
-
2 COURSES £30pp. 3 COURSES £35pp
-
Available 2nd -18th December
Not available 17th December due to community event