Jerusalem Artichoke Soup, Almond, Truffle
Dorset Crab
Brown crab mousse, pickled watermelon, almond, sourdough
Textures of Heritage Beetroots
Goat's cheese, charcoal sponge
Roasted Carrot Tartare
Blood orange, pickled radish, seaweed, wild rice crisp
Confit Chicken and Foie Gras Terrine
Mushroom ketchup, glazed fig, homemade parkin
Spiced Lobster and Salmon Ravioli
Green tomato, lobster sauce, chive
Confit Cauliflower
Malted cauliflower puree, caper berry, and raisin salsa, gingerbread crumb
Bronze Turkey Breast
Confit leg stuffing, turkey sauce and all the trimmings
Swiss Chard, Wild Mushroom and Chestnut Wellington
Celeriac, maple glazed chestnuts, shallot sauce
plant based
Champagne Poached Halibut
Crab and courgette cannelloni, sea herbs, tomato and crème fraiche sauce
Cep Crusted Venison Loin
Confit king oyster, roasted Brussels sprouts, Jerusalem artichoke, fig sauce
Christmas Pudding
Brandy butter, vanilla custard
Valrhona Dark Chocolate Dome
Whipped chocolate mousse, raspberry sorbet
Pear and Chestnut Tart
Mulled poached pear and clotted cream ice cream
Selection of British Cheese
Spiced apple chutney, quince paste, crackers
Tea and Coffee
Served with warm mince pies
