SEATED THREE COURSE CHRISTMAS DINNER MENU

Starter

Cups of roasted tomato and oregano soup served alongside platters of dough balls,

Ickworth pesto, roasted anti pasti style vegetables and olives (v)

Main Course

Breast of turkey rolled around dry cured bacon with a pork and venison forcemeat,

gently braised in our estate wine then served atop honeyed parsnip and potato puree

with steamed green vegetables and a butter and thyme roasted potato

or

Wild mushroom and goats cheese tartlette, bound in a rich tomato sauce served

with chive and potato puree and steamed green vegetables (v)

or

Fillet of sea bass gently baked in parsley and caper butter served upon creamed potatoes

with a pool of tomato coulis and steamed green vegetables

Dessert

Traditional Christmas pudding, served warm with maple syrup clotted cream

or

Ickworth winter trifle, steeped in sweet vermouth, then generously layered

with thick custard sauce and Chantilly cream

*

Freshly filtered coffee and tea with dark chocolates

BUFFET MENU

TO START

Served plated to the table

Poached pear in estate wine, with a fine bean, baby spinach and walnut salad,

tossed with a wholegrain mustard dressing (v)

MAIN COURSE

Served from the buffet

Corn fed chicken breast in a rich dark sauce of estate red wine with bay,

red currants and cranberries

Fillet of salmon, roasted with parsley and caper butter in a tomato fondue

with preserved Ickworth lemon shards

Wild mushroom ravioli, tossed in white truffle oil with our coarse pesto

and roasted aubergine (v)

Rosemary and rock salt roasted baby potatoes

Thyme and butter roasted vegetables

Dressed salad leaves

DESSERTS

Served from the buffet

Traditional Christmas pudding with maple syrup and Chantilly cream

Ickworth winter trifle, steeped in sweet vermouth, then generously layered

with thick custard sauce and Chantilly cream

*

Freshly filtered coffee and tea with dark chocolates

Served from the buffet