Starters
Spicy roasted parsnip soup, served
with crusty bread & butter.
Gradvalax- thinly sliced salmon
marinated in dill, vodka & lemon juice.
Winter salad with beetroot and rosary
goats cheese, topped with pine nuts
and a honey & mustard dressing
Seasonal terrine
Mains
Roast turkey with all the
traditional trimmings
Roast sirloin of beef
Whole sea bass served with crushed
new potatoes and a julienne of
winter vegetables
Woodland mushroom risotto fnished
with a touch of white truffle oil
Desserts
Christmas pudding with brandy butter
Individual home made trifle
Crème brûlée
Cheese plate
To finish
Coffee and mince pies
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