Main Courses

Festive Duck
Roasted breast of gressingham duck
laid on a satsuma and pomegranate jus.

Catch of the Day
Fillet of salmon, topped with a red pepper
marmalade and laced with a
champagne and prawn sauce.

Venison Pie
Slowly casseroled tender pieces of venison
cooked in a rich mushroom and juniper berry
gravy. Served with a puff pastry lid.

Local Pheasant
Foil baked stuffed breast of pheasant,
served with chestnut thyme
and Madeira compote.

Turkey and Pork Pinwheel
Slices of turkey breast and pork fillet rolled
together with a date and walnut stuffing,
wrapped in bacon, and served with a
redcurrant and port sauce.

Fillet of Beef
Local Ashmore Farm produced medallions of
prime fillet steak, dusted in cajun spices and
garnished with a mixed capsicum sauce.

This dish carries a surcharge of £3.25.

Vegetarian Dish
Puff pastry open tart, topped with asparagus,
cherry tomato, mozzarella and leeks, baked in
the oven and drizzled with pesto oil.

All dishes are accompanied by a variety of fresh market vegetables and potatoes.

Desserts

We offer a wide variety of desserts which will be described to you

by your host.

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Coffee and home made petit fours