New Year's Eve Menu

Starters

Watercress and celeriac soup
goat’s cheese croutons

Seared venison
Brussels sprout and apple slaw

Gin and tonic cured salmon gravadlax
wholegrain mustard creme fraiche, toasted sourdough

Chargrilled Mediterranean vegetable terrine (v)
chimichurri

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Intermediate

Tempura Prawn
sweet chilli dipping sauce

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Mains

Roast duck breast
blackberry and port jus, roasted shallots, fondant potato, fine beans

Steamed cod loin
creamy curried mussels, carrot, wilted winter greens

Vegetable tarte Tatin (v)
vegan mozzarella, polenta chips, balsamic glaze, basil oil

Beef Wellington
wild mushrooms, Madeira jus, dauphinoise potato, Chantenay carrots

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Desserts

Chocolate torte
spiced passion fruit sauce

Raspberry and beetroot cheesecake
raspberry sorbet

Apple and plum crumble
vanilla pod custard

Cheeseboard
festive chutney, celery, grapes, crackers

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Tea or coffee and warm mince pies

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White Wine

Chablis William Fevre, Burgundy, France
excellent wine with a refined mineral bouquet, full of citrus and pear fruit flavours

Red Wine

Valpolicella Classico Superiore Ripasso, Nicole Fabiano, Italy
intense aromas and flavours of ripe cherry and black raspberry, with light spice and oak