19th November – 28th December 2009

£30 pp (including entrance)

£15 pp under 14's

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Starters:

Carrot and Coriander Soup Drizzled with Coriander oil .

Pheasant and Armagnac Pate Served with Pear and Apple Chutney and

Toasted Rosemary and Sea Salt Focaccia.

A Duo of Seasonal Melon Garnished with Sweet Cured Italian Ham Finished

with a Mango and Passion Fruit Coulis.

Fresh Crabmeat Garnished with Grapefruit Set on Salad Leaves.

Large Field Mushroom Baked with Stilton and Cheddar Cheese

Surrounded with a Port Wine Sauce.

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Main Courses:

Poached Fillet of Natural Smoked Haddock Set on Garlic and Rosemary Crushed Potatoes

Finished with a Salsa Verdi Dressing .

Roast Norfolk Turkey with Chestnut Stuffing Chipolata and Bacon Roll

Served with Roast Potatoes and Cranberry Sauce.

Roast Locally Reared Topside of Beef served with Yorkshire pudding

roast potatoes and a rich red wine Sauce.

Grilled 8oz Sirloin Steak with a Sweet Potato Mash Braised Cabbage and a Sharp Cream Sauce.

(£3.00 supplement for steak)

Wild Mushrooms and Red Pepper Stroganoff with Wild Rice and Sour Cream. (V)

Grilled Provensale Vegetables Topped with Goats Cheese, Finished with balsamic Vinegar Dressing. (V)

All the Above Main Courses Are Served with Seasonal Vegetables

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Desserts:

Luxury Christmas Pudding Served with Brandy Sauce.

Profiterole Gateaux with Chantilly Cream.

Individual Fruits of The Forest Torte Served with Cream Anglaise.

Apple and Almond Crumble Served With Vanilla Pod Ice Cream.

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If you  have a food allergy or any special requirement, please let us know in advance

(All dishes are offered subject to availability and may contain traces of nuts.)