FESTIVE BANQUET
FESTIVE BANQUET WITH ALL THE TRIMMINGS
STARTERS Ham hock terrine, fruit chutney, sourdough toast Carrot, red lentil and coriander soup, sourdough croutons (PB)
MAINS Turkey roulade, stuffed with apricot and thyme parsnip, heritage baby rainbow carrots, layered gratin potato, sprouts and jus Cumin-spiced butternut squash and lentil Wellington, parsnips, fine beans, carrots, plant-based gravy (PB)
DESSERTS 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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