FESTIVE BANQUET
FESTIVE MENU Joiner and Private Parties
STARTERS Spiced winter vegetable soup (PB) Smoked haddock, salmon, spinach and cheddar cheese fishcake, tartare sauce, crispy capers
Chicken liver parfait, sticky fig relish, sourdough
MAINS Turkey roulade, stuffed with sage and onion, wrapped in Serrano ham, parsnip, heritage baby rainbow carrots,
boulangère potatoes, Brussels sprouts and jus
Root vegetable wellington, parsnips, fine beans and heritage baby rainbow carrots, vegan gravy (PB)
Loch Duart salmon, white wine cream sauce, tempura king prawn, dauphinoise potato, broccoli and heritage baby rainbow carrots
DESSERTS Christmas pudding, brandy sauce Baked festive cheesecake, toffee sauce
Clementine tart, morello cherry compote (PB)(GF)
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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