A TIME TO BE THANKFUL
FESTIVE GATHERING
STARTERS Spiced winter vegetable soup, sourdough croutons (VE) 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, sprouts and jus Root vegetable Wellington, parsnips, fine beans and carrots, vegan gravy (VE) Confit lamb shoulder, dauphinoise potato, parsnips, carrots, minted jus Loch Duart salmon, white wine cream sauce, tempura king prawn, dauphinoise potato, broccoli and heritage baby rainbow carrots
DESSERTS Christmas pudding, brandy sauce (V) Baked festive cheesecake, toffee sauce Tirami-choux
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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