Hilton London Heathrow Airport Terminal 5

Starters

Jerusalem Artichoke and Chestnut Velouté served with black truffle chantilly (V)

Smoked Duck Salad with garden leaves, chicory, Cropwell Bishop blue cheese & walnut bonbon, poached pear, spiced crouton, drizzled with cranberry vinaigrette

Mains

Roast Norfolk Turkey served with a pork, cranberry & chestnut stuffing, fondant potato, buttered sprouts, honey glazed Chantenay carrots and parsnip, asparagus spears, Cumberland chipolatas and sage jus

Wester Ross Salmon Fillet served with Carroll’s Heritage crushed potato, wilted cavolo nero, samphire, petit ratatouille, glazed carrot, parsnip, buttered sprouts and blossom beurre blanc

Beetroot and Ricotta Tortellini bound in basil cream emulsion with shaved Parmesan, parsnip crisp and mandarin oil (V)

Desserts

Traditional Christmas Plum Pudding served with brandy sauce

Strawberry and Blackcurrant Delice served with raspberry coulis and stem ginger ice cream

Mince Pies

Starters

Crown Prince Pumpkin Velouté served with chestnut crumbs

Chicken Liver and Foie Gras Parfait with cranberry gel, stollen crouton, damson glaze, festive dust and garden cress drizzled with truffle oil

Mains

Roast Norfolk Turkey served with a pork, cranberry & sage stuffing, fondant potato, buttered sprouts, honey glazed parsnip and baby carrot, asparagus spear, Cumberland chipolatas and thyme jus

Fillet of Sea Bass served with crushed dill pollen and Carroll’s Heritage potato, wilted spinach, wild mushroom ragout, asparagus spear, glazed Brussels sprouts, Chantenay carrot and Champagne beurre blanc

Hand-crafted Wild Mushroom, Arrow Leaf Spinach, Fig and Neal’s Yard Goat’s Cheese Wellington served with crushed Carroll’s Heritage potato, Brussels sprouts, baby carrot, and red and yellow pepper emulsion

Desserts

Traditional Christmas Plum Pudding served with brandy sauce

Passion Fruit and Mango Delice served with cranberry coulis and Christmas pudding ice cream

Christmas Spiced Chocolate and Mandarin Tart served with berry coulis and vanilla pod ice cream

Mince Pies

Starters

Celeriac and Apple Soup served with walnut oil

Wild Game Terrine served with apricot, mulled wine jelly, fig and date chutney, fennel crouton, garden cress and olive oil and balsamic reduction

Waldorf Salad

Mains

Ballotine of Norfolk Turkey served with sweet potato gratin, chorizo nage, buttered sprouts, honey and juniper glazed root vegetables, asparagus spear, Cumberland chipolatas, cranberry dust and mulled wine jus

Line-caught Peterhead Cod and Dorset Crab Cannelloni served with cauliflower and chestnut purée, confit heirloom beetroot, celeriac bouchon, glazed sprouts and pink peppercorn beurre blanc

Hand-crafted Spinach and Ricotta Filled Gnocchi bound in woodland mushroom cream sauce with crisp rainbow carrots

Desserts

Traditional Christmas Plum Pudding served with brandy sauce

Chocolate Truffle Mousse served with cranberry coulis and cinnamon ice cream

Toffee and Ginger Cheesecake served with berry coulis and Christmas pudding ice cream

Mince Pies