The Restaurant

CHRISTMAS FAYRE LUNCHEON

 

 

STARTERS

Chefs Fresh Broccolli, Potato and Chive Soup
Served with fresh warm bread.

Rosette of Chilled Melon
With fruits of the forest compote laced with mulled wine, and circled with an orange and cinnamon syrup.

Pan Fried Button Mushrooms
Spiked with vermouth and finished with a garlic cream and topped with herb croutons.

Flakes of Poached Salmon, Peppered Mackerel and Norwegien Prawns
Served on a selection of mixed leaves feathered with a fresh melon and chive cream fraiche with wholemeal bread.

 

MAIN COURSE

Traditional Roast Turkey Breast
Served with a sausage and bacon roll, hame made chestnut stuffing and a rich pan gravy.

Loin of Pork Steak
Served on Black Pudding topped with caramelised apple and a cider cream.

Lemon Sole Fillets
With spinach and prawns and presented on a rich tomato hollandaise.

Char Grilled Bruschetta
Of aubergine, courgette, cherry tomato and roast capsicum, glazed with Gruyere cheese and drizzled with a fresh herb olive oil.

 

Desserts

Christmas Pudding
Coated in brandy sauce.

Mixed Fruit Trifle
Laced with Harveys Bristol cream topped with Devonshire custard and whipped cream and sprinkled with chocolate flakes.

Homemade Apple & Rhubarb Crumble
With vanilla custard.

Chocolate Overdose
A rich chocolate mousse set on a chocolate sponge topped with chocolate fudge frosting and a whirl of chocolate fudge served with a mango coulis.

Freshly Brewed Coffee and Mince Pies