Christmas Menu from 1st December 2007
Starters
Confit of duck terrine served with a red onion chutney and hot toast
£6.25
~
Home cured gravalax with a horseradish creme fraise served with fresh salad leaves
£5.95
~
Fan of melon with a fresh berry compote
£4.95
~
Mushroom consomme served with fresh bread
£6.25
Main Courses
Fillet of beef wellington with a wild mushroom farce and homemade chicken liver parfait served with a vintage port jus
£16.95
~
Medterranean vegetable and mozzarella tartlet
£8.95
~
Traditional roast turkey served with all the trimmings
£9.95
~
Fresh salmon poached in chablis, topped with Equadorian King prawns, served with a watercress sauce
£12.95
~
Medallions of Gloucester Old Spot fillet, served with an apricot and Martell sauce
£13.95
All served with a selection of fresh vegetables
To finish
CHristmas pudding served with a brandy creme
~
Home made tiramasu
~
White chocolate and raspberry creme brulee
~
Citrus tart and raspberry sorbet
