Christmas Two Course Menu

Wednesday to Saturday
6th to 23rd December 2017

Our Christmas Menu will also be available at lunchtime on
Wednesday, Thursday & Friday
12.00 noon-2.00pm

Your meal will be served with complementary freshly baked bread & amuse bouche

& to complement your main course please choose two side dishes from the list below unless other wise stated

  Parsnip & Potato Soup   vg   (V)   gf
flavoured with fresh ginger & coriander & garnished with slivers of
marinated red pepper & micro herbs

Cullen Skink   gf
leek, potato & natural smoked haddock with chives & cream & a touch of Dijon mustard
topped with a poached quail's egg

Duck Terrine with Cranberry   gf
duck leg & pork with parsley & sage, wrapped in smoked bacon & served with
cranberry & redcurrant sauce

Smoked Salmon Fishcake   gf
with lemon zest & chives crisp-fried in breadcrumbs (gluten free)
& served with watercress sauce

Beetroot & Pea Risotto   vg   (V)   gf
with white wine & fresh mint, served garnished with a carrot, pine-nut & raisin salad
& drizzles of pistou

Scallops with Meatballs   (£3.00 supplement)
seared King scallops with smoked bacon & Bury black pudding meatballs
& chilli spiced red pepper & tomato chutney


Steak & Mushroom Pie
shin of beef, smoked bacon lardons & chestnut mushrooms in red wine, with short crust pastry
& balsamic pickled red cabbage

Baked Fillet of Haddock Rarebit with Spinach   gf
fillet of haddock grilled with cheese & mustard rarebit served with wilted baby spinach
& balsamic roasted cherry tomatoes

Roast Turkey Breast with Bacon wrapped Chipolata
with apricot, sage & red onion seasoning, cranberry, orange & port sauce
& gravy from the roasting juices

Moules  Provençale et Frites  gf
bowl of fresh mussels in a tomato, white wine, garlic & basil sauce served with French fries

Winter Cottage Pie   vg   (V)   gf
leek, carrot & celery, cherry tomatoes, peas & kale topped with sweet potato & chive mash
& served with warm tomato sauce 
Fillet au Poivre   (£6.00 supplement)
char-grilled 7oz fillet steak with melting chive butter, crisp fried onion rings & roasted cherry tomatoes, with cracked black & soft green peppercorns, brandy & cream sauce (served on the side)


Crème Brûlée   (V)   gf
rich, soft, baked vanilla custard topped with a layer of brown sugar
caramel & served with a brandy snap

Lemon Drizzle Trifle    (V)   gf
lemon drizzle cake with limoncello liqueur, wild blackcurrant compôte, vanilla crème anglaise
& crushed cinder toffee

Chocolate Torte with Chambord   (V)   gf
baked with crushed, toasted hazelnuts & Chambord black raspberry liqueur
& served with raspberry sorbet

Passionfruit & Ginger Cheesecake   (V)   gf
crushed ginger biscuits, mascarpone cream, passion fruit
purée, mango sorbet
& julienne of caramelised orange peel


Cheeseboard   (£2.00 supplement)
Harrogate Blue, Yorkshire Mature Cheddar & St Endellion Brie served with boozy fruit cake, cheese biscuits & tomato & red onion chutney

To complement your main course please choose two side dishes:

French Fries          Dauphinoise Potatoes          Hand-cut Chips          Roasted Potatoes
Seasonal Vegetables          Dressed Salad          Cauliflower Cheese   (£1.00 supplement)

(V) = vegetarian     gf = gluten free     vg = vegan