All dietary requirements catered for – please let us know in advance. (GF) Gluten Free (V) Vegetarian

CHRISTMAS MENU

£28 inclusive of service

Monday 9th November to Thursday 24th December 2020

Starters

Crab, prawn, and avocado cocktail (GF)

Roast butternut squash and sage soup with toasted flaked almonds (V) (GF)

Pan-fried chicken livers with bacon and mushrooms in mustard and brandy cream sauce (GF)

Baked goat’s cheese on a crouton with caramelised red peppers (V)

Stilton rarebit with Cumberland sauce (V)

Main Courses

Slow roasted belly of pork with Dauphinoise potatoes and green beans

Pan-roasted fi llet of salmon with herb caper mash, Hollandaise sauce and green beans (GF)

Roast breast of Copas Bronze turkey with chipolatas wrapped in bacon, roast potatoes, Brussels sprouts, glazed carrots, sage and onion stuffi ng and bread sauce

Brie and mushroom Wellington with roasted chestnuts on creamed leeks (V)

Confi t of duck leg with thyme, sautéed potatoes and spiced red cabbage (GF)

Desserts

Christmas pudding with homemade brandy sauce

Profi teroles fi lled with mince pie ice cream and warm white chocolate sauce

Homemade sticky toffee pudding with stem ginger ice cream

Cheese plate with Barkham Blue, Westcombe Farmhouse Cheddar, Wigmore with apple chutney, grapes and cheese biscuits

Coffee, mints and Christmas crackers

For pre-booked lunches and dinners to a maximum of 30 in the River Room. The back bar can be booked for private parties of up to 12.

Homemade sticky toffee pudding with stem ginger ice cream

Profi teroles fi lled with mince pie ice cream and warm white chocolate sauce

Homemade sticky toffee pudding with stem ginger ice cream

) Vegetarian

Brie and mushroom Wellington with roasted chestnuts on creamed leeks

Confi t of duck leg with thyme, sautéed potatoes and spiced red cabbage

Roast butternut squash and sage soup with toasted flaked almonds

Pan-fried chicken livers with bacon and mushrooms in mustard and brandy cream sauce

Baked goat’s cheese on a crouton with caramelised red peppers

Brie and mushroom Wellington with roasted chestnuts on creamed leeks

Confi t of duck leg with thyme, sautéed potatoes and spiced red cabbage

Christmas pudding with homemade brandy sauce

Profi teroles fi lled with mince pie ice cream and warm white chocolate sauce

Homemade sticky toffee pudding with stem ginger ice cream

Brie and mushroom Wellington with roasted chestnuts on creamed leeks

Crab, prawn, and avocado cocktail

Roast butternut squash and sage soup with toasted flaked almonds

Pan-fried chicken livers with bacon and mushrooms in mustard and brandy cream sauce

Baked goat’s cheese on a crouton with caramelised red peppers

Cheese plate with Barkham Blue, Westcombe Farmhouse Cheddar, Wigmore

Stilton rarebit with Cumberland sauce

Main Courses

Slow roasted belly of pork with Dauphinoise potatoes and green beans

Pan-roasted fi llet of salmon with herb caper mash, Hollandaise sauce and green beans

Brie and mushroom Wellington with roasted chestnuts on creamed leeks

Roast butternut squash and sage soup with toasted flaked almonds

Pan-fried chicken livers with bacon and mushrooms in mustard and brandy cream sauce

Baked goat’s cheese on a crouton with caramelised red peppers

Pan-roasted fi llet of salmon with herb caper mash, Hollandaise sauce and green beans

Coffee, mints and Christmas crackers

(GF)

RESERVE YOUR TABLE

Fill in your details, hand to a member of staff and we’ll confi rm your booking via email. We require a deposit of £10 per person which is non-refundable and we’ll do our best to accommodate any dietary or party requirements.

Alternatively give us a ring on 01491 410678.

Party organiser’s name:

Company (if relevant):

Tel No.:

Email:

Date of party: Arrival time: No. of guests:

Let us know what each member of your party would like to eat in the form below:

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Cock

tail

Soup

Chic

ken

liver

s

Goa

ts c

hees

e

Stilt

on ra

rebi

t

Belly

of p

ork

Salm

on

Turk

ey

Wel

lingt

on

Duck

leg

Chris

tmas

pud

Profi

tero

les

Stic

ky to

ffee

Chee

se p

late

Names Cock

tail

Goa

ts c

hees

e

Stilt

on ra

rebi

t

Belly

of p

ork

Salm

on

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