available Tuesday to Saturday lunchtimes and evenings in December
2 courses £24.00
3 courses £29.00

Home Made Beetroot, Parsnip & Apple Soup
Melon with Raspberry Sorbet
Chefs Chicken Liver Pate with Apple & Date Chutney and Baguette Croutes
Crayfish Salad with Lemon Mayonnaise
Cod Goujons with Tartare Sauce
Mushrooms Bourguignon on Ciabatta
Pigs in Blankets with BBQ Sauce
Fillet of Loch Fyne Salmon on Samphire with Leek & Lemon Sauce
Pan Fried Sea Bass on Red Pepper Relish
Traditional Roast Turkey Breast with Sage & Onion Stuffing & Chipolata
Slow Cooked Rump of Lamb with Garlic & Rosemary
Twice Cooked Belly of Pork with Crackling and Parsnip Cider Sauce
A Parcel of Winter Vegetables
Breast of Gressingham Duck with a Beetroot & Blackberry Sauce (£3.00 supplement)
Grilled Fillet Steak topped with Bacon & Stilton (£5.00 supplement)
All main courses will be served with a selection of Fresh Vegetables and Potatoes
Home Made Christmas Pudding with Brandy Custard
Ginger Sponge with Toffee & Rum Sauce
Clementine & Chocolate Chip Cheesecake
Mint Chocolate ce Cream Terrine
Fresh Fruit Sorbet
Cheese Platter & Biscuits (£2.00 supplement)
Coffee or Tea with Mince Pies & After Dinner Mints (£3.00 supplement)

A suggested Service Gratuity of 10% will be added to all invoices