TO START
served with a selection of bread rolls (gf available)
Celeriac Velouté finished with truffle oil (vg)
Ham Hock and Smoked Chicken Terrine, sauce gribiche and a herb salad
Goat’s Cheese Nougat, blushed heritage tomatoes and crispy Jerusalem artichokes (v) (gf)
Coldwater Prawns and avocado salad (gf)

MAIN COURSE
served with festive vegetables and potatoes
Roast Turkey Breast with chestnut stuffing, pigs in blankets and roast gravy
Slow-cooked Blade of Beef served with a red wine sauce (gf)
Poached Salmon Supreme new potatoes, green beans and a caper butter sauce (gf)
Puff Pastry Parcel of Wild Mushrooms, Spinach and Cream Cheese with a Madeira, truffle oil and tarragon cream (v)
Mediterranean Vegetable Roulade with a chickpea and tomato sauce (vg) (gf)

TO FINISH
Dark Chocolate and Walnut Tart with St. Clements clotted cream
The Walnut Tree Christmas Pudding served with brandy sauce (v)
Lemon Posset, raspberry jelly, shortbread and Chantilly cream
Fresh Fruit Salad with mulled wine syrup and almond cream (vg) (gf)
Award-Winning Artisan Cheeses, fig and apple jam, celery and cheese biscuits (gf biscuits available)

Tea/Coffee

(v) = vegetarian
(vg) = vegan
(gf) = gluten free