Celeriac and Apple Soup with Toasted Pumpkin Seeds

Confit Duck Terrine with Spring Onion & Hazelnut Salad and Cumberland Sauce

Smoked Haddock Fishcakes with a Leek, Grain Mustard & Mayfield Cheese Sauce

Feta, Pine Nut and Baby Spinach Filo Parcel with Tomato Fondue, Black Olive and Herb Oil (V)

Lemon & Thyme Chicken Asian Salad with a Soy, Chilli and Coriander Dressing

**********

Traditional Roast Turkey served with a Chestnut and Cranberry Stuffing, Chipolata and Bacon and a Rich Claret Gravy

Fanned Rump of Lamb, Parsnip Puree and Rosemary & Redcurrant Sauce

Chicken Breast Filled with Brie and Ham, Wrapped in Filo Pastry with Madeira Sauce

Roasted Root Vegetable Risotto with Crème Fraiche and Parmesan Crisp

Herb Crusted Baked Cod Steak with Tomato & Mixed Bean Fricassee and Herb Oil

**********

Traditional Christmas Pudding served with Double Cream and Brandy Butter

Sticky Toffee Pudding with Cream and Toffee Sauce

Prune, Ginger and Armagnac Cheesecake, Run & Raisin Ice Cream,

Raisin Puree and Hazelnut Brittle

Winter Berry and Chocolate Roulade with White Chocolate Sauce and Crème Fraiche

Chefs Selection of Mayfield Cheese and Biscuits and Chutney

**********

Freshly Brewed Coffee and Mints