PAN-FRIED DUCK BREAST with lyonnaise potatoes, black forest puree, pak choi and jus SUN-DRIED TOMATO CRUSTED HAKE with fondant potato, buttered baby carrots, chive oil and cream sauce GORGONZOLA WELLINGTON (V) with spinach, wild mushroom, crushed new potatoes, baby courgettes and port sauce MAINS THREE-COURSE MEAL £59 MENU New year's Eve PORK BONBONS with black pudding soil, salted baked apple puree and jus SMOKED SALMON with chive crème fresh, rye bread, and heritage tomato salsa WHIPPED PEPPERED GOATS CHEESE (V) with a rocket and candied walnut salad, basil gel and croutons STARTERS MINT CHOCOLATE PARFAIT (V) with whipped yoghurt, pistachio twirls and mint liqueur WINTER BERRY AND SLOE GIN CHEESECAKE with a spiced ginger base, mulled wine syrup and honey ice cream DESSERTS A S E L E C T I ON OF CANP É S UPON ARR I VA L W I T H A G L A S S OF F I Z Z & A M I DN I GH T SNACK ARR I V E A T 7 PM D I NNE R A T 8 PM
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