Christmas Lunch Menu 2010
Wild Mushroom Soup with Chervil Creme Fraiche (v)
Red Onion, Rocket and Goats Cheese Tart (v)
Game Terrine with Chestnut Chutney
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Turkey Escalope stuffed with Cranberry & Chestnut Stuffing wrapped in Parma Ham & Filo Pastry
Spinach, Pine Nut & Brie Risotto (v)
Pan-fried Seabass with Sweet Potato Puree and Grain Mustard Buerre Blanc
All meals served with a selection of winter vegetables
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Dark Chocolate and Espresso Tart with Chantilly Cream (v)
White Pear and Mixed Spice Pannacotta with Blackcurrant Puree
Warm Plum Christmas Pudding with Rum Anglaise (v)
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Coffee and Warm Mince Pies
Twenty-Two Pounds per Person
(Pre-order Required)
