• Sesame coated turkey fillet burgers with cranberry sauce
• Crispy potato disk topped with fillet steak and béarnaise sauce
• Crab and crayfish beignet served on a Chinese spoon with chilli syrup
• Butternut and sage soup shot topped with whipped cream & truffle oil

• Baby Turkey and ham puff pastry pies
• Peppered beef topped with a truffle butter and mustard frills
• Filo crown filled with smoked salmon, cream cheese and capers
• Port, red onion and stilton tarts

• Traditional Christmas turkey, served with roast potatoes root vegetables, chestnut stuffing and gravy
• Apple wood smoked duck with chicory, walnuts and apricots drizzled with a stilton dressing
• Pan fried red Snapper on a bed of sweet potato mash topped with creamed spinach

• Traditional Christmas turkey with cranberry gravy and chestnut stuffing
• Roasted salmon fillet with chive cream butter sauce
• Port, stilton and red onion pie (V)
• Roast potatoes
• Root vegetables
• Hot buttered minted new potatoes

Dessert

• Christmas pudding with brandy sauce
• Tea & coffee served with amaretto truffles

• Chicken liver pate served with a Cumberland jelly and a toasted brioche
• Smoked Salmon & haddock fish cake with a kiwi chilli dressing
• Stilton and Red onion marmalade Tart, served with a toasted walnut and rocket salad
• Butternut squash soup with truffle cream

• Traditional Christmas turkey, served with roasted potatoes, spiced red cabbage with orange zest, brussel sprouts, chestnut stuffing and a cranberry gravy
• Roasted lamb rump with a truffle mash, creamed leaks and a port sauce
• Confit of duck served with dauphinoise potatoes and buttered caraway savoy cabbage
• Sesame onion seed and smoked paprika dusted salmon fillet, crushed new potatoes drizzled with a hot butter sauce and baby spinach leaves
• Pastry tart of puy lentils, Jerusalem artichokes and flat mushrooms served with spiced red cabbage with orange zest and brussel sprouts