Dec 23, 2017 - Warm Tart of wild mushrooms, green asparagus and red pesto (v). Main Course. Medallions of turkey breast
Festive Menu Starter Cured Barbary duck breast with salad of celeriac, green apple, walnuts and raspberry vinaigrette Tartar of smoked Norwegian Salmon with “Mujjol” caviar and Grilled Olive bread Warm Tart of wild mushrooms, green asparagus and red pesto (v) Main Course Medallions of turkey breast stuffed with apricot and chestnut, oven roasted root vegetables, Parisien potatoes Thyme and garlic roasted rack of lamb with casoulet of lentils, beetroot and truffle jus Open raviolis with ragout of pumpkin, roasted root vegetables and chestnuts (v) Dessert Traditional Christmas pudding, candied ginger, Cognac sauce St Clementine tart, Morello Cherry sorbet, Raspberry seasoning Chocolate cremeaux, Passion fruit, black Taheni tuille Tea/Coffee & mince pies £40 per person Package enhancers: Cheese Platter £6 per person (min. 2 people) Glass of Champagne £14 per person Port/Sauternes £6 per person For bookings between 20th November and 23rd December 2017 (for 8 – 185 guests) Kindly advise your server should you have any food allergies or dietary requirements. Please note this is a sample menu which is subject to change due to seasonality and produce availability. Please note that a discretionary service charge of 12.5% will be added to your bill. All prices are inclusive of VAT at the prevailing rate.
