3RD COURSE
Traditional Roast Turkey
chestnut stuffing, cranberry sauce, chipolatas wrapped in bacon
Individual Beef Wellington
bordelaise sauce, fondant potato, green bean and carrot charlottes
Sole Veronique
wild mushrooms, warm grapes
Pan Fried Cepe Risotto
truffle dressing, dressed pousse
4TH
COURSE
Flaming Christmas Plum Pudding
vintage brandy sauce
Warm Melting Chocolate Cake
raspberry ripple ice cream
Iced Lime Parfait
lime syrup, candied lime zest
Truffle Brie and Ported Stilton
homemade walnut bread