FESTIVE GATHERING
A TIME TO BE THANKFUL
FESTIVE GATHERING
STARTERS Leek and potato soup (PB) Salmon and broccoli fishcake, tartare sauce, caper berries Ham hock terrine, fruit chutney, sourdough toast
MAINS Turkey roulade, stuffed with apricot and thyme parsnip, heritage baby rainbow carrots, Brussels boulangère potatoes, sprouts and jus Cumin-spiced butternut squash and lentil Wellington, parsnips, fine beans, carrots, plant-based gravy (PB) Loch Duart salmon, lobster and prawn cream sauce, tempura king prawn, pommes Anna , broccoli and heritage baby rainbow carrots
DESSERTS Christmas pudding, brandy sauce (V) Pear and gingerbread tart, toffee sauce Cinnamon swirl baked cheesecake, Morello cherry compote (PB)
KEY: (V)vegetarian, (PB)plant based/vegan All produce is prepared in an area where allergens are present. For those with allergies, intolerances, and special dietary requirements who may wish to know about the ingredients used, please ask a member of the Management Team.
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