Oven warm roll and butter

Roasted parsnip, butternut squash and honey soup

Smoked salmon, prawn and cream cheese roulade, served
 with baby leaves and lemon syrup

Pheasant and pink peppercorn pate with tomato
and cucumber chutney served with hot toast fingers

Deep fried breaded Brie served with Cumberland sauce



Traditional roast breast of turkey with sage and cranberry
stuffing and a bacon wrapped chipolata

Slow braised rump steak cooked wuth garlic, thyme,
red wine and mushrooms

Medallions of pork tenderloin with a sage, apple and stiton crumble accompanied by a Calvados sauce

Fillet of Hake baked with a herb and lemon zest crumb, served
with a pink peppercorn and mushroom sauce

Roasted red pepper filled with a nutmeg and cinnamon
cous cous on baby provencal

Christmas pudding served with brandy sauce

Crème brulee

St Clements Cheesecake with citrus syrup

Warm Chocolate Fudge Cake with ice cream

Christmas Spiced Ice Cream