Pearls of Cantaloupe & Galia Melon
In a Cranberry & Cava Syrup, adorned with an array of Exotic Fruit
Tian of Avocado & Greenland Prawns
Bound with a Citrus & Coriander Mayonnaise
Chicken & Sweetcorn Soup
Served Sesame Coated Prawn Toast
Whole Field Mushroom
Filled with Peppers, Onions, Garlic & Panchetta,
Topped with Mozzarella Cheese on Continental Leaves, Dressed with a Basil Infusion
Confit Of Gressingham Duck Leg
With a Potato & Watercress Salad & a Cranberry & Orange Dressing
Roast Sirloin of Welsh Beef
With Herb Roasted Baby Potatoes, Yorkshire Pudding & a Rich Pan Gravy
Roast Crown of Local Turkey with Cranberry Stuffing
Served with Chipolatas wrapped in Bacon & Roast Baby Potatoes
Honey Roasted Ham
On Hot Butter Mash with a Creamy Parsley Sauce
Roast Loin of Pork, rolled in Cracked Pepper & Herbs
Carved over Glazed Sweet Potato & Red Onions with an Apple & Calvados Reduction
Pan-fried Salmon Steak
With Potato & Celeriac Dauphinoise & Buttered Asparagus
Roasted Courgette & Field Mushroom Linguine
Coated in a Basil Cream Sauce, finished with Toasted Walnuts & Parmesan Shavings
Chocolate & Pannetone Butter Pudding
Served with Crème Anglaise
Strawberry Crème Brulée
With White Chocolate Chip Shortbread
Individual Apple & Soft Fruit Crumble
Served with a Scoop of Gooseberry Ice Cream
Fresh Fruit Pavlova
With Chantilly Cream & Chocolate Curls
Coffee & Baileys Panna Cotta
Served in Chocolate Cups
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