Sample Menus

Christmas Party Menu

Starters

Salad of Highland Venison Fillet, Horseradish Cream, Pickled Vegetables, Seasonal Leaves

Scottish Salmon and Green Pepper Corn Rillette, Toasted Sour Dough, Lemon Oil

Gratinated Goats Cheese with a Beetroot and Wild Rocket Salad

Game and Wild Mushroom Terrine with Cranberries and Celeriac

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Main Courses

Roast Norfolk Turkey with Sage, Chestnut Stuffing, Burgundy Wine Sauce, Baby Sausages, Cranberry Sauce, Roasted Potatoes and Brussel Sprouts

Cured Shank of Pork, Braised Savoy Cabbage, Potato Gratin, Thyme Sauce

Confit of Duck Leg, Potato Pancake, Compote of Red Onion, Pak Choy, Shitake Cream Sauce

Slow Braised Beef Riblets, Parsley Mash, Roasted Root Vegetables

Roast Fillet of Seabass with a Fennel and Mushroom Nage with Scottish Mussels

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Desserts

Warm Winter Pudding with Dry Figs, Dates, Toasted Pine Nuts, Apple and Sultanas, Vanilla Syrup

Guanaja Chocolate “Moelleux”, Crispy Biscuit, Moka Sauce

Mulled Pears with Red Currants, Winter Berry Sorbet

Caramelised Apple and Crème Fraiche Tart, Caramel Sauce

Christmas Pudding with Drombuie Anglaise and Christmas Tree Biscuit

Mature Stilton with Walnut and Raisin Bread, Quince Jelly

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Coffee and Mince Pies

Private Dining Festive Menu

Starters

Trio of Scottish Salmon – Gravadlax, Smoked Salmon and Caper Dressing, Salmon Rillette

Foie Gras and Rabbit Terrine, Quince Jelly, Celeriac Remoulade

Baked “Crotin” Goat Cheese on a Ratatouille Tart, Chive Oil

Feuillete of Mussels and Leek with a Basil and Saffron Cream Sauce

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Main Courses

Fillet of Highland Venison with Beetroot Puree, Crème de Cassis Sauce, Potato Fondant, Wilted Greens

Roast Norfolk Turkey with Sage, Chestnut Stuffing, Burgundy Wine Sauce, Baby Sausages, Cranberry Sauce, Roasted Potatoes, Brussel Sprouts

Seared Fillet of Seabass with Fennel and Thyme Salad, Mushroom Nage, Roasted Carrots and Salsifis

Assiette of Black Spot Pork – Crispy Pork Belly, Roast Shoulder of Pork, Black Pudding Mash, Smoked Morteaux Sausage, Thyme Juice

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Desserts

Chestnut Souffle, Chestnut Sorbet

Christmas Pudding, Brandy Sauce

Red Wine Pannacotta with Pear and Red Currant Sauce

Caramelised Banana Tatin, Rum and Raisin Ice Cream

Selection of Continental and British Cheese, Homemade Chutney

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Coffee and Mince Pies

Christmas Day Lunch

Starters

Fricassee of Wild Mushrooms with Pumpkin, Celeriac and Tarragon Broth, Ciabatta Croutes

Pheasant Pie with Foie Gras, Thyme Juice

Scottish Mussel and Saffron Terrine with Lobster Dressing

Scottish Smoked Salmon Terrine Flavoured with Madras Curry, Toasted Sour Dough

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Main Courses

Breast of Norfolk Turkey with a Sage Stuffing, Burgundy Red Wine Sauce, Brussel Sprouts, Puree of Chestnut and Cranberry Sauce, Roasted Potatoes

Baked Salmon with Spinach and Mushroom Duxelle “En Croute”, Champagne Sauce

Fillet of Venison, Celeriac Puree, Black Pepper Sauce, Fondant Potato, Green Beans

Comte and Sun Dried Tomato Cake with Courgette and Black Olive, Parsley Oil

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Desserts

Grand Marnier Brulee with Thyme Anglaise, Toasted Pine Nuts, Candied Kumquat

Christmas Pudding, Christmas Tree Biscuit, Brandy Sauce, Red Currants

Coconut Sorbet, Chocolate Souffle

Selection of Continental and British Cheese, Home Made Chutney

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Coffee and Mince Pies