To Start

– Cauliflower & Chestnut Soup (V)
– Chicken Liver Parfait, Rhubarb Ketchup, Pistachio & Duck Fat Crumble
– Beetroot Cured Salmon with Fennel & Radish Slaw (GF)

Main

– Roasted Skin-on Chicken Breast with Fondant Potato, Sprouts, Pigs in
Blankets, Sage & Onion Stuffing, and Honey Roasted Root Vegetables
– Oven-Baked Salmon with Cherry Tomato Cassoulet and Herb Oil (GF)
– Wild Mushroom, Squash & Chestnut Wellington with Roasted Root Vegetables (VE)

To Finish

– Baked Vanilla Cheesecake with Spiced Clementine Compote (V)
– Dark Chocolate Delice with Morello Cherry Ice Cream (V)
– Christmas-Inspired Sticky Toffee Pudding with Candied Peel and Rum Sauce