CHRISTMAS MENU 2017

Winter Vegetable Soup

House Pate with Toasted Brioche

Salmon, fennel and orange Salad

Moules a la Crème

Mushrooms in a port and stilton sauce

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Roast westcountry Turkey

Served with all the trimmings

Gamekeeper’s Venison Pie

Venison in a rich red wine sauce with juniper and redcurrants

Fish and Shellfish Stew Provençale

A medley of fish cooked Provençale style

Carbonnade of Beef

Slow cooked beef in stout topped with dumpling

Stuffed Crepe

With leeks, chestnut and cranberry in a blue cheese sauce

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Christmas Pudding with Brandy Cream

Crème Brulee

Tart au Citron meringue

Boozy chocolate pot

Les glaces

Stilton and biscuits       2 courses 20.50   3 courses  24.50