Curried Parsnip Soup with Cinnamon Apple Crisp
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Cerney Goat's Cheese & Caramelised Red Onion Tart
With Pine Nuts, Rocket & Tomato Salad & Balsamic Dressing
Pressed Duck, Pigeon Breast & Smoked Ham Hock Terrine
With Gooseberry Chutney & Granny Smith & Radish Salad
Seared Carpaccio of Beef
With Watercress Salad, Horseradish Cream and Shaved Parmesan
Twice Cooked Brinkworth Blue Cheese & Walnut Soufflé
With Fig Compote & Marsala Syrup
Upton Kiln Smoked Salmon & Smoked Salmon Pate
With Salmon Caviar, Rocket & Crème Fraiche Dressing
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Satsuma Sorbet with Campari Syrup
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Roast Gloucestershire Turkey with Sage & Onion Stuffing
With Roast Potatoes & all the Trimmings
Chargrilled Larkhill Farm Rib-Eye Steak
With Port Shallots, Stilton Roast Field Mushroom & Duck Fat Potatoes
Madeira Braised Celeriac, Wild Mushroom & Chestnut Lentils
With Goat’s Cheese & Thyme Ravioli & Sherry Vinaigrette
Rosemary Roast Halibut
With Boulangère Potatoes, Spinach, Smoked Prawns & White Truffle Oil
Roast Madgett’s Farm Duck Breast with Portobello Mushroom & Potato Cake
With Savoy Cabbage, Sloe Gin & Cranberry Sauce
All Dishes are Served with Roasted Root Veg & Buttered Brussels Sprouts
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Christmas Pudding with Brandy Butter & Clotted Cream
Cranberry, Orange & Port Jelly with Mulled Winter Fruits & Cinnamon Ice-Cream
Vanilla Bean & Gingerbread Cheesecake with Raspberry Daiquiri Sorbet
A Plate of Local Farmhouse Cheeses with Rhubarb Chutney, Celery & Biscuits
Sticky Date & Comice Pear Pudding with Butterscotch Sauce & Vanilla Ice-Cream
White Chocolate Mousse, Boozy Griottine Cherries, Spiced Chocolate & Hazlenut Praline