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Christmas
Three course menu - £25 per person
December 2010
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STARTERS |
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Leek & Stilton tart
Leeks & Stilton baked with crème fraiche in walnut pastry and finished with basil oil
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Woodland salad vo g
Wild rocket, spinach, roasted hazelnuts, parmesan & pan-fried chanterelles, tossed with fines herbes & a truffle oil & lemon dressing
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Plantain & sweet potato fritters v g
Filled with minced sultanas, carrots, pinenuts & mint,
deep-fried & served with a sweet & sour tamarind sauce & coconut chutney |
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MAIN COURSES |
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Cashew nut roast vo
Filled with wild mushroom duxelles, topped with candied pumpkin & served
with roasted Brussels sprouts & onion & chestnut gravy & cranberry compote
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Winter vegetable bourguignon v g
Baby turnips, pearl onions, button mushrooms & Chanteney carrots braised in red wine & served on a bed of Jerusalem artichoke mash with roasted baby fennel
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Aubergine schnitzel
Layered with applewood smoked cheddar, basil pesto, roasted red peppers
& plum tomatoes, served with potato dauphinoise & pan-fried kale & finished with a horseradish cream sauce |
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DESSERTS |
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Sticky toffee pudding
Served with clotted cream ice cream
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Apple, Calvados & cinnamon crumble vo
Served with crème anglaise (contains nuts)
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Maple syrup crème brulee g
Served with quince & pistachio sweetmeats
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v vegan vo vegan option g gluten-free go gluten-free option
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