Christmas Day Menu
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Amuse Bouche
Roasted celeriac soup with almonds and truffle
Starters
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Pressed Game Terrine
Foie gras mousse, pickled blackberries and chestnuts
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Waldorf Salad
Textures of celery, apple and grapes, celeriac ice cream, candied walnuts and wild cress
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Cured Salmon
Cucumber textures, crispy oyster, horseradish dressing and caviar
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Heritage Carrot Tartar
Blood orange, pickled radish, wakame and a wild rice crisp
Plant Based
Intermediate
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Spiced Lobster & Salmon Ravioli
Green tomato and a lemon butter sauce
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Baby Violet Artichoke
Swede, butternut squash, spiced hazelnuts and whipped feta
Plant Based
Main Course
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Bronze Turkey Breast
Confit leg stuffing, pigs in blankets, roasted root vegetables, sprout slaw and turkey sauce
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Cumbrian Beef Wellington
Parma ham, smoked mash, confit garlic, braised shallots and a red wine sauce
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Butter Poached Halibut
Crab, cauliflower, Brussels sprouts, crispy skin and a champagne sauce
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Salt Baked Beetroots
Jerusalem artichoke, baby leek, Girolle mushroom and a roast onion sauce
Plant Based
Dessert
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Christmas Pudding
Brandy butter, vanilla custard
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Valrhona Chocolate & Pistachio Sphere
With raspberry sorbet
Plant Based
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Pear & Chestnut Tart
Mulled poached pear and clotted cream ice cream
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Selection of British Cheese
Spiced apple chutney, quince paste and crackers
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Tea and coffee served with warm mince pies