FESTIVE BANQUET
FESTIVE BANQUET MENU Joiner and Private Parties
STARTERS Leek and potato soup (PB) Salmon and broccoli fishcake, tartare sauce, caper berries
MAINS Turkey roulade, stuffed with apricot and thyme, parsnips, heritage baby rainbow carrots, Brussels sprouts,
boulangère Potatoes, and jus
Cumin-spiced butternut squash and lentil Wellington, parsnips, fine beans, heritage baby rainbow carrots, plant-
based gravy (PB)
DESSERTS Christmas pudding, brandy sauce (V) Pear and gingerbread tart, toffee sauce
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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