ENTRÉE
Assorted canapés
STARTER
served with a
selection of warm rolls
Homemade
curried roast parsnip soup with vegetable crisps
Duck and orange pate with toast on a bed of fresh leaves
Creamy garlic mushrooms on a green salad
MAIN COURSE
served with a selection of seasonal
vegetables
Roast turkey with sage
and onion stuffing, goose fat roasted potatoes, pigs in
blankets and cranberry sauce
Pan-seared venison with a blueberry jus and roasted root
vegetables
Pork chop in an apple and port jus, caramelised apple
slices and dauphinoise potatoes
Wild mushroom parcel with brandy and
peppercorn sauce
DESSERT
A
selection of delicious hot and cold desserts, served with
cream, custard, ice cream … or all three!
CHEESE BOARD
A selection of fine cheeses
AFTERS
Warm mince pies
Tea or Coffee
