Raise a Glass at Our Festive Party Nights

FESTIVE PART NIGHTS MENU

Starters
Rutland Pork Shoulder Terrine (GF*)
spiced apple compote, toasted sourdough, pickled red onions

Lemon & Lime–Cured Chalk Stream Trout (GF)
honey, dill & mustard crème fraîche, shaved fennel

Salad of Beetroot, Orange & Horseradish (GF/V*)
fermented black garlic croutons, toasted pine nuts

Mains
Slow-Cooked Turkey with Chestnut & Thyme–Stuffed Leg
bacon-wrapped chipolata, roasted fondant potato, brussels sprouts

Roasted Cornish Cod & Brown King’s Lynn Shrimp Fishcake (GF)
carrot, sauce gribiche

Potato & Celeriac Gratin Wellington (V*)
comté cheese sauce, truffle vinaigrette, crispy kale

Desserts
Chocolate, Tonka Bean & Caramel Tart
pine nut brittle, vanilla crème chantilly, gold leaf

Clementine & Panettone Fool (GF/V*)
mulberry compote, pistachio

Crème Caramel (GF)
brandy-soaked prunes, pear sorbet

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(V) Vegetarian | (VE) Vegan | (VE*) Can be made vegan | (GF) Gluten-free | (GF*) Can be made gluten-free | (DF) Dairy-free