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Fillet of beef and fondant potato, sauteed baby vegetables with a wild mushroom sauce Baked hazelnut goat's cheese served with pears poached in red wine and toasted brioche Open lasagne of salmon and lobster with lobster and tomato viniaigrette Roast Prestwold partridge with bacon and chesnut sprouts, redcurrant and port sauce Crostini of seared pigeon breast with sweet balsamic dressing Loin of pork wrapped in Parma ham, served with apple Tatin, Colcannon potato cake and sage butter Roasted poussin with a black pudding and herb stuffing, roast potatoes and pumpkin puree Pan fried salmon fillet with basil and tomato risotto, fennel and lemon salad, roast pepper sauce Roast scallops with smoked salmon and leek mouse, apple and cashew nut dressing Fillet of sea bass with a scallop and chorizo sauce vierge, served with lemon crushed new potatoes and sauteed green beans Smoked venison with red onion marmalade and pickled cherries Cream of wild mushroom soup served with Stilton toast Sticky toffee pudding with caramelised bananas and butterscotch sauce Baked chocolate fondant with ginger ice cream and hot chocolate sauce Christmas pudding ice cream with warm mulled wine fruits Prune and Armagnac creme brulee with a pecan nut shortbread biscuit Passion fruit tart with honeyed mascarpone cream Pear tart Tatin with five spice custard