Christmas Dinner Menu
Saturday 5th December
£25.00 for 2 courses, £30.00 for 3 courses
Starter
Lobster Bisque Soup
A creamy, rich lobster bisque soup with a swirl of cream, served with assorted cheese straws
and breaded croutes
Roe Venison Liver with Black Pudding
‘Wild Chef’ shot roe venison, thinly sliced liver pan fried and thyme, finished on a black pudding, whisky & cranberry baked timbale, surrounded with a smoked pancetta and roe kidney reduced stock wine sauce
Hot Fillet of Home Smoked rod caught ‘Carsington’ Trout
Fillet of maple syrup home smoked trout served on a chilled timbale of king prawns and avocado, bound with a lemon, dill crème fraiche, finished with a drizzle of home made pesto & balsamic with wafer croutes
Main Course
Braised Lamb with Fillet of Lamb
Braised lamb carved and topped with fillet of lamb, wrapped with sage and pancetta, pan fried & finished with minted potato puree and surrounded with a port wine sauce
Smoked Haddock on a Scallop Chowder
Natural smoked haddock wrapped with cured ham, pan fried in Derbyshire rapeseed oil, finished on a scallop, kale creamy chowder
Pheasant Breast on Pheasant Thigh
Breast of pheasant pan fried with tarragon, carved onto braised thick black pudding and brandy pate, finished with a red current wine stock sauce
Feta Cheese & Sundried Tomato Tartlet (V)
A creamy filled feta cheese and sundried tomato shortcrust pastry tartlet with a filo basket topped with sautéed mushrooms, finished with a lentil and kale vegetable stock sauce
Dessert Menu
Home made Duo of Hot Desserts
Steamed light nut and mixed fruit pudding and orange cointreau and Belgian chocolate pudding drizzled with brandy sauce
OR
Butler’s Pantry Cheeseboard
A variety of English cheeses served with home made chutney, pepperdews and mixed nuts, served with savoury biscuits, celery and grapes
Filter coffee or tea with Mince Pie (£2.50 extra)
