CONFIT CHICKEN LIVERS
Confit chicken livers in brandy sauce, served on toasted sourdough, with pancetta and grapes
FESTIVE MENU – 29.00 PER PERSON
Festive Menu
Starters
SEARED SCALLOPS + 2.50
Seared scallops with chorizo, pea puree and bouillabaisse sauce
CURRIED CAULIFLOWER SOUP (VE)
Roasted cauliflower and creamy coconut soup, topped with crispy shallots and coriander served with homebaked loaf
BURRATA (V)
Warm Italian Burrata with a homemade SunBlush® tomato tapenade and basil pesto
SMOKED SALMON
Socttish smoked salmon with caper berries, house pickled cucumber and dill crème fraîche
Mains
ROAST TURKEY
Paupiette of turkey rolled in streaky bacon with a cranberry & sage stuffing, chipolata, cranberry sauce, homemade bread sauce and red wine jus
SALMON FILLET
Josper-grilled salmon fillet with roasted Mediterranean vegetables, Caponata sauce and homemade basil pesto
RIB OF BEEF
Slow-cooked rib of beef with creamy truffle mash, fried thyme and beef dripping jus
CROWN PRINCE PUMPKIN (VE)
Roasted pumpkin wedge stuffed with apricot and cranberry nut roast, pumpkin seeds, pomegranate and beluga lentils with beetroot houmous
PORK BELLY*
Slow-cooked tender pork belly with three types of mushrooms, creamed celeriac and truffle oil, dusted with porcini
Served with all main courses, for the table to share:
Crisp & fluffy roast potatoes (VE)
Maple-glazed rainbow carrots & parsnips (VE)
Broccoli & Brussels Sprouts with olive oil & lemon zest (VE)
Desserts
BREAD & BUTTER PUDDING
Made using croissants and Pain au chocolat served warm with salted caramel sauce and Bourbon vanilla ice cream
BLACK FOREST BROWNIE (V)
Rich chocolate brownie with cherries & blackberries, chocolate sauce and whipped double cream
CHRISTMAS PUDDING (V)
Traditional Christmas pudding with candied kumquat, vanilla ice cream and a warm brandy sauce
ETON MESS (V)
Roasted plums, crunchy meringue and rosehip syrup swirled through double cream
PECAN & TREACLE TART (VE)
A cross between a pecan pie and a treacle tart, the best of both worlds, nutty, rich & sticky. Served with a scoop of vanilla frozen dessert and maple syrup
Children's Festive Menu
CHILDRENS Starters
CURRIED CAULIFLOWER SOUP (ve)
Roasted cauliflower & creamy coconut soup, topped with crispy shallots and coriander. Served with home baked loaf
SEARED SCALLOPS
Seared scallops with chorizo and pea purée
CONFIT CHICKEN LIVERS
Confit chicken livers served on toasted sourdough, with pancetta and grapes
BURRATA (v)
Warm Italian Burrata with a homemade SunBlush tomato tapenade and basil pesto
SMOKED SALMON
Scottish Smoked salmon with caper berries, house pickled cucumber and dill crème fraîche
CHILDRENS MAINS
Served with all main courses, for the table to share: Crisp & fluffy roast potatoes (ve) , Maple-glazed Rainbow carrots & parsnips (ve) , Broccoli & Brussels sprouts with olive oil & lemon zest (ve)
ROAST TURKEY
Paupiette of turkey rolled in streaky bacon with a cranberry & sage stuffing, chipolata, cranberry sauce, homemade bread sauce and gravy
SALMON FILLET
Josper grilled salmon fillet with roasted Mediterranean vegetables, Caponata sauce and homemade basil pesto
RIB OF BEEF
Slow-cooked rib of beef with creamy truffle mash, fried thyme and beef dripping jus
ROASTED CROWN PRINCE PUMPKIN (ve)
Roasted pumpkin wedge stuffed with apricot & cranberry nut roast, pumpkin seeds, pomegranate and beluga lentils with beetroot houmous
PORK BELLY
Slow-cooked tender pork belly with three types of mushrooms, creamed celeriac and truffle oil, dusted with porcini
CHILDRENS DESSERTS
BREAD & BUTTER PUDDING
Made using croissants and Pain au chocolat, served warm with salted caramel sauce and Bourbon vanilla ice cream
BLACK FOREST BROWNIE (v)
Rich chocolate brownie with cherries & blackberries, chocolate sauce and whipped double cream
ETON MESS (v)
Roasted plums, crunchy meringue and rosehip syrup swirled through double cream
