| APPETISERS |
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| King Prawn rarebit |
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| With beer, mustard and cheddar cheese served on a buttered crouton |
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| French Onion Soup |
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| Made traditionally with brandy and white wine |
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| Spiced Poached Pear |
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| Poached chicken salad |
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| With a dressing of yoghurt blended with sour cream, taragon,dijon and sage with dressed leaves |
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| Lemon Sorbet |
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| ENTREES |
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| Traditional Roast Turkey |
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| With stuffing, chipolata wrapped in bacon and all the trimmings |
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| Leek Asparagus and cheddar pastry |
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| Served with a herb creamed sauce and cherry tomatoes |
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| Prime Rib Eye Steak |
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| served with bernaise sauce and herbed mash |
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| Roasted Duck breast |
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| With a pear and green peppercorn sauce finished with crispy fried onions |
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| Pan fried Sea Bass |
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| Served over a creamy beetroot risotto with mascapone and topped with a pea and dill puree |
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| All served ed with a selection of seasonal vegetables |
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DESSERTS |
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| Christmas Pudding |
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| With a brandy sauce |
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| Chefs own Apple & Cinnamon Crumble |
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| With custard |
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| Homemade baileys cheesecake |
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| Selection of Cheese & Biscuits |
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| Mince Pies and Coffee |
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| £59.75Per Person |
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| All dishes may contain traces of nuts. Fish dishes may contain small bones |
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An optional service charge of 12.5% will be added to all bills
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A La Carte