Chapter 1

Roasted pumpkin veloute with chestnut tortellini and toasted seeds

Parcel of Scottish smoked salmon with roasted beets and crème fraîche

Bosworth Ash goats’ cheese with black figs and pomegranate

Smoked and confit duck with garlic sausage and grape mustard

Queen scallops and mussels with Piquillo peppers and saffron

Chicken and pork sausage with creamed potato and cider butter

These dishes may also be taken as an amuse bouche or intermediate course

Chapter 2

Roast Norfolk turkey, Pigs in Blankets, cranberry sauce and roasting juices
roast potatoes, parsnips, brussels, carrots, celeriac and chestnuts (Royal style service)

Roast cornfed chicken, Savoy cabbage, fondant potato and thyme jus

Scottish halibut with Mrs Tee’s wild mushrooms, tomato confit and grain mustard veloute

Pan seared fi let of salmon with Chantenay carrots, broad beans and Jacqueline sauce

Globe artichoke risotto with majoram and Pecorino


Chapter 3

White chocolate cheesecake
Cranberry jelly

Warm Christmas pudding
Brandy sauce

Lime tart
Spicy orange sauce

£68

Tea, coffee, Petits Fours and Christmas crackers are included.
Intermediate courses are available at £9 per person.
All prices are inclusive of VAT.
Some dishes may contain nuts.