Christmas Party Dinner Menu

Tuesday to Friday

2 courses £35
3 courses £40

Starters

Crab cakes with tomato salsa, aioli and avocado ice cream.

Glazed Goats cheese terrine wrapped in potato with sun dried tomato tapenade, bread crisps and salad.

Pork fillet wrapped in pancetta, pork belly and pork cheeks with black pudding, sweet potato puree and port wine sauce.

Spiced pigeon breast with duck pate, brioche, wild mushrooms, shallot, pancetta and sauce.

Warm vine tomato consommé with thyme jelly and basil fritters (vegan).

Mains

Roasted crown of partridge, confit legs, wild mushroom risotto, leek cream, Maderia sauce and truffle dressing.

Seared Sea bass with crab and scallop beignet, shellfish risotto and langoustine bisque.

Aberdeen angus sirloin steak with sautéed heritage potaoes, wild mushrooms and Maderia sauce. (£5 supplement)

Butter nut squash tortellini with roasted squash, wild mushrooms, cherry tomatoes and sage butter sauce.

Sweetcorn fritters with pickle pepper stringo and chilli bean refry, lemon herb mayonnaise and avocado lime salsa (vegan).

Desserts

Sticky toffee and date pudding with butterscotch sauce and vanilla ice cream.

Churros, with warm dipping chocolate. (Vegan)

*Plum and nut crumble with vanilla sauce and praline ice cream. (contains nuts)

Chocolate brûlée, white chocolate mousse and milk chocolate ice cream.

Selection of cheese from I.J. Mellis. (£5 supplement)