01380 710407

Christmas Eve 2017

Christmas Eve Dinner 2017

Guests to arrive at 7.00pm for 7.30pm

Glass of prosecco and canapes on arrival

1st Course

Sandridge farm ham hock terrine with green peppercorn, capers, cornichons and parsley served with homemade piccalilli


Honey roasted parsnip, pear & celery soup (V)


Carpaccio of venison loin with rocket, Parmesans shaving and lemon oil

Fish Course

Fillet of Cornish cod in a steamed prawn & whiskey sauce with sautéed new potatoes and red chard


Lobster & langoustine curry served with a fragrant Basmati rice


Mushroom & celeriac quail Scotch egg with a Jerusalem artichoke puree (V)

Meat Course

Braised venison shoulder ‘ras el hanout’ served with dauphinoise potato, winter vegetables and a reduced venison stock


Slow cooked pork belly in a cider and apple sauce served with whole grain mustard mash and winter vegetables


Rotolo pommes dauphinoise filled with heritage roasted beetroot, goat’s cheese, on a bed

 of Jerusalem artichoke puree, with candied beetroot crisps & beetroot veloute  (V)


Orange chocolate mousse


Warm treacle tart with vanilla Ice Cream


Blackberry & pear crumble served with homemade custard


Bath soft, Bath blue & Wyfe of Bath cheese board (£2.50 supplement)

£45.00per head


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