Canapés and Buck’s Fizz on Arrival

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Honey Roasted Parsnip Soup (V, VGO, GFO)
Served with parsnip crisps and mini bread roll

Prawn and Crayfish Tian (GFO)
with cucumber ribbons and seafood pearls

Ham Hock Terrine (GFO)
Served with toasted bloomer and piccalilli chutney

Pea, Leek, and Stilton Tart (V)
with a tomato and herb dressing

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Lemon Sorbet

Roast Turkey Paupiettes (GFO)
Cranberry and chestnut stuffing, pigs in blankets, and all the trimmings

Duo of Fillet Steak (GF)
Infused fondant potatoes, cabbage medley, and red wine jus

Poached Salmon Fillet (GF)
Wild rice with asparagus and champagne cream

Mushroom, Cranberry, and Chestnut Pithivier (V, VG, GF)
Made with gluten free puff pastry, served with new potatoes, and a chestnut jus

All served with seasonal vegetables

Christmas Pudding (V)
Served with brandy sauce or brandy ice cream

Manhattan Stack (V)
Rich dark chocolate truffle, toffee vanilla cream, cream profiterole, and gold caramel

Crème Brûlée (V, GF)
Raspberries, strawberries, and raspberry coulis

Vegan Chocolate and Caramel Cake (V, VG, GF)
Chocolate and spiced apple sponge cake, sea salted caramel sauce, and ice cream

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Fresh filter coffee and mince pies