CHRISTMAS PARTY NIGHT MENU
TO BEGIN . . .
Spiced Parsnip and Lentil Soup, Parsnip c risps (G)
Ham Hock, Apricot and Chestnut Terrine, Festive apple chutney, rye bread (G, Sd)
1881 Tiffin Gin Cured Gravlax, Sweet orange gel, pickled shallot, granary crisp (G, Mi)
Celeriac, Butternut and Tarragon Tart, Waldorf salad (Ce, Mi, N)
TO CONTINUE . . .
Scottish Turkey Breast, Braised leg, chestnut forcemeat, pigs in blankets, roasted carrots, parsnips and potatoes, winter cabbage, turkey gravy (Ce, Sd)
Atlantic Cod Loin, Saffron mash, samphire, roasted cherry tomatoes, pea puree, lime cream (F, Mi)
Foraged Mushroom and Chestnut Wellington, Roasted parsnips and carrots, rosemary roasted baby potatoes, mushroom and cranberry jus (G, Sd)
TO END . . .
Flamed Christmas Pudding, Brandy sauce, cinnamon tuile (G, Sd)
Chocolate and Hazelnut Tart, Vanilla cream, winter berry stew (E, G, Mi, N)
Caramelised Lemon Tart, Nutmeg crème fraiche, blueberry gel (E, Mi)
Coffee and Tablet (Mi)
