Starters
- Wild Mushroom Soup with Truffle Oil & Sourdough Bread
- Red Mullet Fillet on Rich Ttomato Shellfish Sauce and dehydrated Black Olives
- Homemade Cchicken Liver Parfait with Brioche Toast and Caramelised Red Onion Compote
Mains
- Roasted Turkey Crown, Chestnut Stuffing and all the Trimmings
- Butternut Squash, Wild Garlic and Pearl Barley Risotto, with Parmesan Shavings & Roasted Pine Nut and Crispy Sage Brown Butter
- Pan Fried Salmon on rich Puy Lentil Stew, Rocket Pesto and Salmon Crackling
- Roasted Beef Loin with all the Trimmings
Deserts
- Dark Chocolate and sour Cherry Brownie with Madagascan Vanilla Ice Cream