Starters

Amuse Bouche

To Start

Roast Parsnip and Honey Soup

Chicken Liver Parfait with Roasted Apple Chutney
 and Toasted Brioche

Wasabi Paper Prawns with Soy and Coriander  Dressing

Home Cured Salmon Gravadlax with Dill Crème Fraiche
and Beetroot Compote

Twice Baked Goats Cheese Souffle with Cress Salad

Mains

Traditional Roast Turkey, Sage Stuffing, Bacon wrapped Chipolatas
and Cranberry Sauce

 Wild Sea Bass, Brown Shrimp Risotto with a Tomato  
and Broad Bean Veloute

Roast Sirloin of Scottish Beef, Yorkshire Pudding,
Horseradish Cream and Red Wine Jus

 Slow Braised Lamb Shoulder Noisette with Roasted
Root Vegetables and Braising Juices

 Pork Loin Wrapped in Parma Ham, Braised Red Cabbage,
Garlic Mash and Cider Jus