Christmas Menu 2008

£22.95 for 3 courses

Starters

Winter Vegetable Soup
served with warm French bread

Homemade Crab Cakes
with a spicy tomato salsa

Chicken Liver Terrine
with warm French bread and red onion and balsamic vinegar marmalade

Goats Cheese Salad
topped with a cranberry compote

Roast Turkey Paupiette
stuffed with a sage and onion stuffing and sautéed sprouts

Confit of Duck
slow cooked duck leg served on dauphinoise potatoes with a port and red current sauce

Pan Fried Fillet of Sea Bass
served with a crab and seafood sauce

Roast Rump of Lamb
served on dauphinoise potatoes with a rosemary and garlic sauce

Goats Cheese Ratatouille Tart
with a tomato confit and basil sauce All main courses are served with seasonal vegetables

Christmas Pudding with Brandy sauce
Chocolate and Banana Crepe with vanilla ice cream
Crème Brülée Traditional caramelised crème brâlée

£49.95

Lobster Bisque
finished with cream served with warm french bread

Chicken and Pistachio Pate
served with a spiced pear chutney

Goats Cheese Salad
topped with a cranberry compOte

Pan Seared Scallops
on a mango and chilli salsa

Roast Turkey Paupiette
stuffed with a sage and onion stuffing wrapped in smoked bacon

Rack of Lamb
with a rich borderlaise sauce

Venison Steak
served with a garlic, thyme and red wine sauce

Whole Lemon Sole
stuffed with crayfish with a saffron sauce

Goats Cheese Ratatouille Tart
with a tomato confit and basil sauce

Christmas Pudding with brandy sauce
Crepe Suzette with vanilla pod ice cream
Profiteroles served with warm chocolate sauce