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chiristmas menu

3 course – £35

  • COMPLEMENTARY ONE GLASS OF PROSECCO

    AVAILABLE FROM 10th NOVEMBER TO NEW YEAR’S DAY.

starters

  • SMOKED SALMON TARTARE WITH AVOCADO AND CREAM CHEESE:

    Fresh smoked salmon finely diced and served with creamy avocado and smooth cheese, creating a rich and refreshing start.

  • crispy brie with cranberry sauce and fig:

    Golden-fried Brie served warm with sweet cranberry sauce and fig, offering a perfect balance of creamy and fruity flavours.

  • PROSCIUTTO – WRAPPED ASPARAGUS WITH TRUFFLE AND PARMESAN:

    Tender asparagus spears wrapped in salty prosciutto, finished with truffle and Parmesan for an indulgent bite.

  • confit duck with goat cheese & sweet red onion jam on crunchy baguette:

    Savory confit duck paired with tangy goat cheese and sweet onion jam, served on a crisp baguette slice.

  • seared scallops with malibu sauce:

    Delicately seared scallops served with a light, tropical Malibu-infused sauce, adding a subtle sweetness to the dish.

  • poached beetroot & goat cheese salad:

    Poached beetroot served with creamy goat cheese, toasted walnuts, and a light balsamic glaze.

MAINS

  • ADD WINE PAIRING £6

  • PAN-SEARED SEA BASS:

    Seared sea bass fillet with lemon butter sauce, creamy mashed potato, and buttered green vegetables.

  • LAMB RUMP:

    Roasted lamb rump with dauphinoise potatoes, buttered green vegetables, and red wine jus.

  • confit duck leg:

    Slow-cooked duck leg with honey-glazed red cabbage, mashed potato, and redcurrant jus.

  • rib-eye steak:

    Grilled rib-eye steak with chunky chips and peppercorn sauce.

    (+£5 supplement)

  • butternut squash & sage ravioli (Vegetarian):

    Roasted butternut squash and sage-filled pasta with browned butter sauce, walnuts, and crispy sage.

  • herb-roasted chicken supreme:

    Thyme and rosemary roasted chicken breast with dauphinoise potatoes, roasted root vegetables, and madeira jus.

desserts

  • christmas pudding:

    A rich, traditional fruit pudding infused with festive spices, served warm with brandy sauce.

  • prosecco panna cotta:

    A light, creamy panna cotta delicately infused with Prosecco, topped with a berry compote.

  • sticky toffee pudding:

    Moist date sponge soaked in warm toffee sauce, served with vanilla ice cream.

  • spiced apple crumble tart:

    Buttery pastry filled with cinnamon-spiced apples, topped with a golden crumble and served with custard.