Festive Lunch and Dinner Menu

Roasted Woodland Mushroom and Sage Soup
Chestnut crème fraiche

Caramelised onion, beetroot and goats cheese-tart
Honey-baked fig, fig chutney, toasted pine kernels

Poached Crayfish and Prawn Salad
Lobster and cognac dressing, pickled cucumber

Slow-cooked aged Blade of beef
Wild mushrooms, brandy and peppercorn café au lait sauce

Butter Roasted British Turkey Paupiette
Streaky bacon, cranberry stuffing, pan gravy

Crisp Filo Pastry Vegetable Wellington
Sweet potato, roast red pepper and spinach, masala spiced sauce

All main courses are served with sage roast potatoes, truffle mash and maple roasted vegetables

Thwaites Award-Winning Ale Sticky Plum Pudding
Baileys vanilla anglaise

Rich Belgian Chocolate Delice
Crème chantilly, raspberry

Best of British Cheese Selection
Artisan biscuits, cinnamon-spiced pear puree

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Coffee and Minted Chocolates