FESTIVE BANQUET
FESTIVE BANQUET
WITH ALL THE TRIMMINGS
STARTERS
Chicken liver parfait, sticky fig relish, sourdough
Spiced winter vegetable soup, sourdough croutons (PB)
MAINS
Turkey roulade, stuffed with sage and onion wrapped in streaky bacon, parsnip, heritage baby rainbow carrots, sprouts, boulangère potatoes, and jus
Root vegetable Wellington, parsnips, fine beans, carrots, plant-based gravy (PB)
DESSERTS
Baked festive cheesecake, toffee sauce (V)
Tirami-chou, choux pastry, coffee craquelin, coffee ganache, mascarpone mousse
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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