Chapter 1
Warm terrine of smoked salmon with confit tomato and crayfish

Roast Norfolk turkey, pigs in blanket, cranberry sauce and roasting juices, served
with roast potatoes, parsnips, brussel sprouts, carrots, celeriac and chestnuts
(Royal Style Service)

Traditional plum pudding with brandy sauce

Chapter 2

Confit duck leg with ratte potato, fine beans, duck egg and grain mustard

Scottish halibut with parsley crust, wild mushroom duxelle and Champagne cream

Manjari chocolate with cranberry and sesame

£77

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.