Soup of the day 

Starter

Fantail of Galia Melon with fruit coulis & fresh fruit

Thai Cured Smoked Salmon with carved lemon, tomato chilli mayonnaise dressing & baby capers

Pâté Maison

Smooth chicken liver pate served with crisp salad leaves, cherry tomatoes & drizzled with a pink peppercorn dressing

Followed by

Champagne Sorbet

Main course

Traditional Roast Turkey with chestnut stuffing, chipolatas, cranberry sauce & light jus

Roast Sirloin of Beef complimented by a red wine tarragon & mushroom sauce

Baked Scottish Salmon wrapped in filo pastry glazed with a caviar & champagne sauce

Risotto

Braised Italian Rice, served with wild mushrooms, spring onions, finished with a rich butter &  dressed with Parmesan shavings & balsamic syrup

All dishes are served with the Chef’s selection of Fresh seasonal Vegetables, Roast & Boiled Potatoes

Dessert

Traditional Christmas Pudding with spiced rum butter

Lemon Tart with fruit coulis & dairy ice cream

Fresh Cream Profiteroles with butterscotch sauce toasted almonds and a chocolate trellis

Sherbrooke Cheese Platter

With celery, grapes, water biscuits & quince

Double Chocolate Terrine

A layered terrine of smooth white chocolate, resting on a rich dark chocolate base, finished with sauce Anglaise & fresh strawberries

To Finish

Freshly Percolated Coffee, Petit Fours & Mince Pies