Crab Bisque
finished with Rocket Dressing

Cantaloupe and Ogen Melon
with Vine Plum Tomatoes topped with Feta Cheese and
Parma Ham finished with Black Pepper and Olive Oil

Goat's Cheese and Wild Mushroom Tartlet
with Balsamic Dressing

Pheasant and Pigeon Terrine
with Toasted Brioche and Kumquat Marmalade

Smoked Chicken
with Toasted Pine Nuts and Smoked Cherry Tomatoes

Twice baked Blue Vinney and Spinach Soufflé

Smoked Salmon
served with Dill dressing

Orange Sorbet
topped with Mint Leaves

Roast Norfolk Turkey
served with Chipolata Sausage, Bacon Roll and Chestnut Stuffing

Seabass Fillet
topped with Tiger Prawns, Mussels and Asparagus Tips

Rack of Lamb
coated with Garlic and Rosemary offered on a Redcurrant and
Lime Sauce with Roasted Baby Vegetables

Roast Scotch Sirloin of Beef
presented with a Shallot and Wild Mushroom Sauce

Cherry Tomato and Red Onion Tartlet
topped with dressed Rocket Leaves

Christmas Pudding
with Traditional Rum Sauce

Fresh Fruit Salad
with Whipped Vanilla Cream

Triple Chocolate Torte
with Mixed Berry Sauce

A selection of Cheese from the British Isles
with Apple and Plum Chutney

Coffee
served with Mince Pies