Three Course Meal 

Please note: menu choices will need to be pre-ordered

Starter

Cream of leek and potato soup with chervil croutons (v)

or

Brussels pate with plum and ginger chutney, toasted brioche

Main Course

Roast turkey with pork and herb stuffing, bacon wrapped chipolata, Brussels sprouts,

carrots and roast potatoes with a herb jus

or

Grilled salmon fillet, Dauphinoise potato, shrimp and spinach sauce with green beans

and carrots

or

Tartlet of roasted root vegetables bound in a ricotta cheese, wilted baby spinach, new potatoes

and a celery and lemon grass cream (v)

Dessert

Warm chocolate fondant with vanilla ice cream

or

Blueberry cheesecake with crème chantilly and fruits of the forest compote

To Finish

Coffee and petit mince pies