A Trio of Steeped Melon Pearls Flavoured with Oranges & Vanilla and Topped with Sugared Fruits and Surrounded by Blackcurrant Essence
A Terrine of Salmon, Lobster & Welsh Leeks with Lumpfish Caviar and Soured Cream
Steamed Spears of Asparagus Wrapped in Prosciutto Ham and Glazed with a Mature Cheddar Cheese Mornay
Honey Roasted Parsnip Soup with Sweet Potato Pearls
A Confit of Gressingham Duck with Hot Potato Salad and an Orange & Coriander Dressing
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A Refreshing Champagne Sorbet
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Traditional Roasted Turkey with Lemon & Thyme Stuffing, Chipolata's Wrapped in Bacon Served with Thickened Roasting Juices
Peppered Loin of Venison Carved onto Sweet Parsnip Puree and Served with a Prune & Armagnac Jus
Fillet of Welsh Beef Set on Wilted Spinach, Topped with a Wild Mushroom Duxelle and Surrounded by a Rich Red Wine Reduction
Pan Cooked Supreme of Turbot Set on a Pot Pourri of Baby Vegetables and Coated in a Sorrell & Vermouth Beurre Blanc
Baked Vegetable Wellington Encased in Butter Puff Pastry and Served with a Smoked Cheese Sauce
All Served with Roast & New Potatoes, Glazed Parsnips and a Selection of Fresh Market Vegetables
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Christmas Pudding with Buttered Brandy Sauce
Blueberry Crème Brulee with Almond Tuille Biscuits and Vanilla Pod Ice Cream
Steamed Chocolate Sponge with Dark Chocolate Sauce
Baked Meringue Nest Filled with a Raspberry Mousse and Accompanied by Gingerbread Ice Cream
A Platter of Local & Continental Cheeses with Home-made Chutney
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Coffee with Mince Pies
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