Marc & Daina's

Starters

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Mature Stilton and ruby port pate served with salad garnish, red onion chutney, and toasted ciabatta (v)​

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 Salmon, prawn, dill  and lemon pepper mousse drizzled with double reduced balsamic, toasted Ciabatta, salad garnish  (v)

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Roasted red pepper & tomato soup with garlic and herb croutons, served with freshly baked bread roll (v)

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Main Courses

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Turkey en pappilotte ( the method of roasting in a bag to retain moisture) with orange and garden herb butter, pork, shallot, chestnut and sage stuffing, roast potatoes, pigs in blankets, gravy

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Steak Cassoulet – chunks of steak slowly cooked with shallots and mushrooms in rich jus, dauphinoise potatoes

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Oven baked fillet of Sea Bass, citrus rice, white wine Voulute sauce

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Whisky  glazed butternut squash and pearl onion Tart Tatin, white wine Voulute, mango risotto (v)

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All served with vegetables and new potatoes

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Desserts

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Marinated Christmas pudding in Seville orange and cognac served with crème anglaise 

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Raspberry and white chocolate Meringue Roulade, creme anglaise, fruit coulis

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Warm brownie (vegan, gluten free) served with fresh vanilla ice cream

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