CHRISTMAS DAY MENU

TO BE CONFIRMED

CANAPES ON ARRIVAL

STARTERS

ROASTED BUTTERNUT SQUASH AND SWEET POTATO SOUP SERVED WITH BREADS. (V)

HAM HOCK AND SMOKED CHICKEN TERRINE WITH CHICKEN CRACKLING, RED ONION CHUTNEY AND BABY LEAF.

PRAWN AND CRAYFISH COCKTAIL IN A MARIE ROSE SAUCE SERVED WITH BREADS.

PAN SEARED SCALLOPS WITH PEA PURÉE BUBBLE AND SQUEAK AND CRISPY PARMA HAM SAIL

GRILLED STUFFED MUSHROOM WITH STILTON, ROASTED WALNUTS, ON A BED OF DRESSED ROCKET. (V)

CRISPY CHILLI BEEF SALAD WITH SPRING ONIONS, CORIANDER, CUCUMBER AND SOY DRESSING.

MAIN COURSES

TRADITIONAL ROAST NORFOLK TURKEY WITH PIG IN BLANKET, APRICOT STUFFING AND GRAVY.

ROASTED SIRLOIN OF  BEEF WITH A RICH RED WINE GRAVY.

TRADITIONAL HONEY AND MUSTARD GLAZED ROAST HAM WITH CRACKLING AND GRAVY.

ROASTED VEGETABLE WELLINGTON WITH VEGETARIAN GRAVY. (V)

– THE ABOVE ARE ALL SERVED WITH ROAST POTATOES, YORKSHIRE PUDDING AND SEASONAL VEGETABLES –

WHOLE ROASTED PEPPER FILLED WITH HERB INFUSED MEDITERRANEAN VEGETABLES
SERVED WITH SAUTÉED POTATOES AND TOMATO SAUCE. (V)

PAN FRIED FILLET OF COD LOIN WITH A RED PEPPER AND TOMATO SAUCE, CHORIZO, AND CANNELLINI BEANS.

BALLOTINE OF SUFFOLK CORN FED FREE RANGE CHICKEN WRAPPED IN PARMA HAM, STUFFED WITH BASIL AND CREAM CHEESE SERVED WITH GREEN BEANS, SAUTÉ POTATOES AND SUN-DRIED TOMATOES JUS.

DESSERTS

LILYPUDS CHRISTMAS PUDDING WITH BRANDY SAUCE AND WINTER BERRIES.

CHOCOLATE BROWNIE WITH CHOCOLATE SAUCE, HONEYCOMB AND SALTED CARAMEL ICE CREAM.

BAILEYS AND CHOCOLATE CHIP CHEESECAKE, TOFFEE SAUCE AND BAILEYS ICE CREAM.

FRESH FRUIT SALAD WITH RASPBERRY SORBET.

TRADITIONAL CHEESEBOARD  FOR 2 SHARING

WITH GRAPES, CELERY, CHUTNEY AND JACOBS BISCUIT SELECTION

PAVLOVA SERVED WITH MULLED SPICED BERRIES AND CHANTILLY CREAM