Christmas Package Menu
Côte.
(Choose three items)
Starters
Smoked Salmon Rillettes
Creamy salmon rillettes layered on honey & mustard pickled beetroot. Topped with whipped horseradish cream, dill & lemon & served with seeded sourdough
Truffled Pumpkin Soup (VG)
Topped with pumpkin seeds & chestnuts, served with toasted sourdough baguette
Crab & Comté Rarebit
Rich Comté & white crab béchamel on toasted brioche, topped with samphire & drizzled with herb oil
Brûlée Camembert (V)
When crème brûlée met Camembert. Caramelised cheese served with pickled sweet grape chutney, sugared walnuts & toasted sourdough baguette
Chicken Parfait Mille-Feuille
Our rich chicken liver parfait piped into thyme puff pastry slices with caramelised red onion chutney, alongside dressed julienne pears & a port reduction
Mains
Grilled Sea Bream
On a bed of Champagne velouté sauce, braised fennel, tomato concassé, dill & crushed new potatoes
Salt-Baked Celeriac (VG)
Grilled & topped with creamed wild mushrooms, confit shallots, crumbled chestnuts & a caper relish, served with frites
Butternut Squash Tarte Tatin (V)
Sage brown butter salted caramel & red onion tarte tatin topped with whipped goat’s cheese & toasted almonds, served with a green salad
Roast Turkey Ballotine
Wrapped in smoked bacon with a chestnut & sage stuffing. Served with crispy confit potatoes, apricot & mustard glazed Chantenay carrots, watercress, spiced honey pig in blanket and a shallot & thyme jus
Sirloin (8oz)
Served with crispy confit potatoes, black garlic jus & watercress. Recommended medium rare (+£5 supplement)
Desserts
Christmas Pudding Nougat (V)
A frozen parfait filled with mixed fruit, almonds & brandy on a bed of gingerbread crumb, topped with frosted red currants & chiffonade mint
Clementine & Pistachio Mess (V)
Crushed meringue tossed with pistachio & white chocolate ganache, spiced poached clementines, dried raspberries & a winter berry coulis. Topped with pistachios
Brandy Butter Madeleines (V)
Three warm butter madeleines, served with brandy butter & red currants
Warm Chocolate Fondant (V)
Served with winter berry coulis, hazelnut tuile & cinnamon ice cream
Chocolate Praline Tart (VG)
Served with raspberries & vanilla ice cream
