CHRISTMAS MENU 2010 First Course Parsnip, chilli and honey soup Smooth parfait of chicken livers with onion confit Prawn, crab and watermelon cocktail Salad of dolcelatte, pears and toasted almonds
MAIN COURSE Roast Norfolk turkey with seasonal trimmings Pan fried hake with mushy peas and fries Roast rump of lamb with crushed potatoes and thyme gravy Red pepper and roast butternut squash risotto
Dessert Christmas pudding with brandy butter Iced caramel parfait with biscotti Warm soft chocolate cake with vanilla pod ice cream Selection of farmhouse cheeses
ÂŁ20.00
per person
Service charge of 10% added to parties of 6 or more