23 DECEMBER DINNER MENU

Butternut squash velouté (V/GF)
Toasted pumpkin seeds, pumpkin oil

Scallops (GF)
Curried parsnip puree, parsnip crisp, pomegranate

Smoked ham hock terrine (DF)
Homemade piccalilli, crispy fried quail’s egg, crostini

Pigeon breast (DF)
Chocolate granola, candied baby beetroot, game glaze

Sea bass (DF/GF)
Chorizo risotto, olive and onion tapenade

Carrot and cumin fritter (VG/DF/GF)
Pickled carrot, radish and kale salad

Fillet of beef (GF)
Smoked mash, flat cap mushroom, confit tomato and Diane sauce

Venison
Venison loin, venison suet pudding, parsnip mash, cavolo nero, pickled blackberry, haggis jus

Guinea fowl (GF)
Roast guinea fowl breast, fondant potato, braised leeks, shallot, confit swede, shimeji mushroom, parma ham, truffled cream

Halibut (GF/DFA)
Hazelnut crusted halibut, king oyster mushrooms, Jerusalem artichoke puree, saffron new potatoes, toasted hazelnuts

Miso mushrooms (VG/GFA/DF)
Miso braised flat mushrooms, spelt, baby gem, tofu dressing, pumpkin seed pesto

Curried cauliflower (VGA/DFA)
Curried lentil dhal, sweet potato, tzatziki

Garden veg £4 (VG)

Side salad £4 (VG)

Fries £4 (V)

Dark chocolate and coconut ganache (VG)
Coconut tuille, sour cherry sorbet

Honey & whisky panna cotta (GFA)
Crème pat, caramac, honey gel, Biscoff ice cream

Raspberry cheesecake
Mulled wine sorbet, orange crisp, raspberries

Sticky toffee pudding (V)
Date gel, vanilla ice cream, butterscotch sauce

Local cheese selection (V/GF)
Celery gel, apple, homemade chutney and Peter’s Yard crackers