Christmas Menu 2009
Starters
Scallops, Morcilla and Cauliflower Puree
Warm Duck Breast Salad Pine nuts Bitter Leaves
Venison and Sour Cherry Terrine Red Onion Marmalade and Brown Toast
Jerusalem Artichoke Soup with White Truffle Oil
Honey Glazed Sea Trout with Spiced New Potatoes and Watercress
Whole Roast Quail with Calvados, Cavelo Nero, Honey Glazed Vegetables
Lamb Rump served with Celeriac Mash and Cavelo Nero
Layered Filo Tart with Quince Puree, Roast Butternut Squash, Mustard Fruits and Goats Cheese with Winter Leaves
Desserts
Red Wine Poached Pears with Spiced Baklava and Vanilla Ice Cream
Luxurious Italian Chocolate Torte with Grand Marnier and Hazlenut Base
Filo Parcel Mince Pies served with Vanilla Cream
Local Cheeses includes minimal surcharge
£24.95 Per Person
Vintage Port £3.95 glass
Please ask regarding any special dietary requirements
Private dining in the Blue Room for up to 12 persons and the Back Room
for up to 12 Persons
non refundable deposit is required to confirm the booking
Final numbers and requirements are needed 72 hours before the booking
Total Building Hire Available for bigger parties, speak with either Martin or Ness
