Christmas 2013 Menu
£5 Starter, £15 Main, £5 Dessert.
3 courses £25
Ham hock and black pudding terrine served with parsley oil and English mustard vinaigrette.
Pulled pork shoulder with Christmas spices served on toasted brioche with crispy sage and honey mustard dressing.
Feta and pumpkin with sage pastry with dressed leafs.
Tea smoked chicken with new potato salad.
Fried ox liver served with a celeriac remoulade and a liver and red wine reduction.
Goats cheese panna cotta Parmesan Crisp caramelised onions.
Oak smoked Roast pork loin, mashed swede, black pudding, cider sauce with seasonal greens.
Duck breast with peppered cabbage, parsnip and apple puree, roast shallots, rosemary potatoes and a honey star anise sauce.
Suffolk Turkey breast wrapped in smoked bacon and stuffed with sage and onion, pigs in blankets, chestnut mash with turkey gravy and fried sprouts.
Rump steak, duck fat potatoes, buttered Savoy cabbage, red wine sauce and celeriac puree.
Mushroom and garlic cake with toasted pine nuts, tarragon valoute with smoked potatoes.
Pave of salmon fillet, dauphinoise potatoes, pressed leeks, and dill sauce.
Pressed Lamb shoulder with a gremolata crust, served with buttered mash, roast onions and lamb gravy.
Trio of brulee: Eggnog, Orange, Vanilla
Christmas pudding served with brandy sauce and vanilla ice cream.
Sticky toffee pudding served with sticky toffee sauce and vanilla ice cream.
Mulled Wine poached pear with cinnamon and almond jelly with clotted cream.
Steamed chocolate pudding served with chocolate sauce and a white chocolate ice cream.
Baked camembert with crusty bread for two (takes 8 minutes) £10
Cheese and biscuits
3 cheese for £7.50 (additional cheese at £1 per selection)
See the cheeseboard for our seasonal selection.