‘TIS THE SEASON
CHRISTMAS DAY FEAST BUFFET
STARTER BUFFET Scottish smoked salmon and horseradish pressé, pickled fennel, radish, lemon oil, sourdough Carrot, red lentil and coriander soup, sourdough croutons (PB) Asian duck terrine, pickled carrots, radish, hoisin sauce, sourdough Giant couscous and bulgur wheat salad, roasted butternut squash, chilli, vegetable gyoza, teriyaki drizzle (PB)
CARVERY MAIN COURSE Turkey, stuffed with apricot and thyme, parsnips, Chantenay carrots, Brussels sprouts with roasted chestnuts, roast potatoes and jus Cumin-spiced butternut squash and lentil Wellington, parsnips, carrots, gravy (PB) Gammon joint, potato gratin, balsamic baby onions, root vegetables, jus Loch Duart salmon, lobster and prawn cream sauce, tempura king prawn, pommes Anna, broccoli and heritage baby rainbow carrots
DESSERT BUFFET Christmas pudding, brandy sauce (V) Winter sticky toffee pudding, spiced rum toffee sauce (V) Cinnamon swirl baked cheesecake, Morello cherry compote (PB) Artisan cheeseboard (V)
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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