| Christmas Menu 2008 |
| To Start… |
| Parsnip and Gorgonzola soup with pear relish |
| Salad of sticky guinea-fowl with lardons, chicory, pomegranate, and orange dressing |
| Smoked salmon with onion bhaji and beetroot crème fraiche |
| Goats cheese crouton with apple and celery salad and walnut and raisin compote |
| To Follow… |
| Braised lamb shank with Puy lentils, chorizo, carrots and a thyme jus |
| Char-grilled swordfish with ginger and lemon cous-cous and a mixed pepper and almond salsa |
| Duck breast with creamy Savoy cabbage, bacon, and flagelot beans |
| Butternut squash risotto with toasted walnuts, pea shoots, and Parmesan cheese |
| Char-grilled venison steak with braised red cabbage and raisins with a port jus |
| All served with roasted new potatoes in rosemary and garlic, and buttered French beans and carrots |
| To Finish… |
| Vanilla cheesecake with caramel sauce |
| White chocolate mousse with coconut pannacotta and mango coulis |
| Banana and Brazil nut frangipan tart with ice-cream |
| Stilton cheese with waldorf salad and Bath Olivers |
| Coffee and chocolate |
| £26.50 per person |
