christmas menus

START

_________

Smörgåsbord: Cured meats, pickled vegetables, cheese and chutneys

Celeriac, apple and parsnip soup with crispy pancetta

Burrata, butternut, sage brown butter, toasted pumpkin seeds

Beet and vodka cured salmon, pickled cucumber

Crayfish cocktail, avocado, lime mayonnaise, micro coriander

Duck rillette, sweet plum compote, toasted brioche

Honey roasted fig, goat’s cheese, aged parma ham, fresh basil leaf

Carpaccio of beef, toasted sourdough, artichoke puree, parmesan and black truffle**

Goat’s cheese and candy beetroot salad, walnuts, red vein sorrel

MAINS

________

Buuter roasted treviso, balsamic, pumpkin, crsipy kale, roasted pumpkin seeds

Duck breast, celeriac puree, roasted chicory, toasted hazelnut and orange dressing

Wild bass, smoked mash, samphire, shrimp beurre noisette

Roasted partridge, hispi, fondant potato, burnt carrot puree, cranberries

Braised venison with bacon, chestnuts and wild mushrooms in a rich madeira sauce

Herb crusted rack of lamb, shallot puree, cavolo nero, buttered carrots, potato dauphinoise*

Pressed shoulder of lamb, celeriac and butternut puree, minted peas

Braised beef cheek with pomme puree, french beans and horseradish

Roast turkey, pork & apple stuffing, trimmings

AFTERS

________

Homemade treacle tart, devonshire clotted cream

Winterberry mess with sugared pomegranate

Cinammon poached pears with caramel

Mulled wine jelly with champagne cream and cranberries

Profiteroles with white chocolate and orange cream

Ginger spiced pudding with brandy sauce

Cranberry, orange and chocolate pavlovas

Bronzed chocolate sphere, chocolate brownie, berries, warm salted caramel sauce

Blackberry jam crème brulee, macaron, gold leaf

Chocolate tart, salted caramel, honeycomb, pouring cream

Salted caramel and peanut butter cheesecake, caramel popcorn, chocolate sauce