Amuse bouche: duck pastrami, rye and cornichon and shallot pickle -LWild mushroom and shallot hash, cheese and tarragon scone, scented soured cream Seafood vol u vent: smoked salmon, prawn and crayfish medley, pineapple salsa, citrus salad Duck, pork and bacon terrine, pistachio crumb, plum and fig jam -LTurkey three ways: thyme roast turkey breast, confit turkey leg, turkey croquette, streaky bacon crisp, thyme and redcurrant jus Aged English slow cooked roast beef, Yorkshire pudding and rich pan gravy Pan seared seasoned hake fillet, fennel slaw, apple and orange compote Mixed bean and vegetable bake, savoury herb crumble, tomato and basil sauce -LTraditional Christmas pudding, brandy sauce Sherry-soaked winter berries, orange egg tart, syllabub and crystalized orange Amaretto and chocolate tart, biscuit crumb, whisky cream, raspberries A fine selection of local cheese, chutneys and biscuits -LTea and coffee M E N U
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