FESTIVE BANQUET
WITH ALL THE TRIMMINGS
STARTERS Chicken liver parfait, sticky fig relish, sourdough Spiced winter vegetable soup, sourdough crouton (VE) Smoked haddock, salmon, spinach, cheddar cheese fishcake, tartare sauce, crispy capers
MAINS Turkey roulade, stuffed with sage and onion, wrapped in Serrano ham, parsnip, heritage baby rainbow carrots, boulangère potatoes, sprouts and jus
Loch Duart salmon, white wine sauce, dauphinoise potato, broccoli, carrots Root vegetable Wellington, parsnips, fine beans and carrots, vegan gravy (VE)
DESSERTS Christmas pudding, brandy sauce 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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