| Starters |
| Celeriac & Chestnut Soup with Pancetta & Thyme (Vegetarian option available) |
| Pate of Winter Game with Quince Chutney – Hot Toast |
| 3 Cheese & Spring Onion Croquette – Cumberland Sauce (V) |
| Potted Hot Smoked Salmon with Pickled Cucumber & Toasted Sour Dough |
| Stornoway Black Pudding Salad with House Piccalilli & Local Hen’s Egg |
| Mains |
| Butter Roasted Turkey Breast with Chipolatas, Sage & Onion Stuffing, Spiced Orange & Cranberry Jam - Bread Sauce |
| 8oz Ribeye Steak with Maitre D’hotel Butter, Chips & Salad |
| Fillet of North Sea Cod with Brown Shrimps, Capers & Boulangère Potatoes |
| Slow Cooked Duck Leg with French Lentils & Pancetta |
| Heritage Beetroot & Shallot Tarte Tatin with Smoked Goats Cheese (V) |
| Desserts |
| Homemade Christmas Pudding with Homemade Brandy Sauce |
| Crème Brûlée with Pedro Ximinez Soaked Golden Raisins – Sweet Mincemeat Palmiers |
| “Riz au Lait” with Red Wine Poached Winter Fruits |
| Rich Chocolate Marquise with Sour Cherries & Sweet Chestnuts |
| Farmhouse Cheese with House Apple & Pear Chutney |
| Two Courses: £25.00 |
| Three Courses: £28.50 |
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A Discretionary Service Charge of 10% will be added to the Bill Available 6.00 – 9.30pm Monday to Thursday, 6.00 – 7.00pm Friday Please Note That Christmas Fayre is Not Served During Saturday Dinner Service All Parties Larger than 4 Persons require a £10 deposit per person which will be redeemed against your bill and a pre order is required
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