Festive 3 course menu 39 per person
Optional:
Arrive with oysters and Champagne
Carlingford rock oysters 4.5 each
West Mersea oysters 3.75 each
La Tordera Saomi Prosecco di Treviso Brut 7.50
Pol Roger Reserve Brut 14.50
To start
Caldo verde soup (ve) with option to add chorizo
Smoked salmon, dill pancake, horseradish, fennel, orange salad
Rabbit terrine, apple, pear, fig, pistachio, savory ice cream and toast
Seared scallops, nori tartlet and trout roe
To follow
Free range Norfolk turkey, trimmings, pigs-in-blanket, chestnut, bacon, cranberry stuffing, gravy
Pan-fried sea bass, winter vegetables, capers, Pol Roger butter sauce
Roasted aubergine, crushed chickpeas, vegan herb yoghurt, pistachio, red cabbage and coriander slaw (ve)
Braised venison, cauliflower nutmeg purée, cavolo nero, wild mushroom jus
Fillet of beef, shoe string fries, bone marrow and port peppercorn sauce (+9 supplement)
Dessert
Christmas pudding, brandy clotted cream
Cinnamon and clove spiced apple, pear and cranberry crumble, custard
Dark chocolate and orange tart, vanilla ice cream
Vegan Raspberry Cheesecake (ve)
Add a 4th course for 5 per person
Colston basset stilton, Keen’s cheddar, Winchester, Driftwood, quince paste, figs, Thomas Fudge biscuits
To finish
Mince pies, coffee, tea
Festive Finger Food menu 25 per person
Choose 6 canapés
Pre-order only - 10 people minimum
Smoked salmon and dill blini
With horseradish, fennel and orange
Pigs in blankets
With maple syrup
Rabbit terrine on toast
With pear and pistachio
Mini venison pie
With wild mushroom
Turkey slider
With cranberry
Seared scallop lollipop
With chorizo
Quails Scotch egg
With black pudding
Salt cod cakes
With lime
Spiced aubergine tartlet
With red cabbage slaw (ve)
Sundried tomato crostini
With tapenade (ve)
Roasted dates
Stuffed with pecan (ve)
Filo pastry
With spinach and artichoke (ve)
Black tiger prawn skewer
With chilli and garlic
Mince pies
With clotted cream