1st to the 24th December

£33.50 per head, but must be pre-ordered.

£10 per head deposit required.

Starters

Salt Baked Celeriac Soup

with crispy sage & apple croutons

Scottish Smoked Salmon, Cream Cheese Roulade

pressed pickled cucumber, chive and lemon dressing

Thyme Roasted Breast Of Partridge

on a pancetta, red wine Cotes du Rhone risotto

Mini Festive Filo Pastry Tarts

filled with Somerset brie, cranberry, plum and port chutney

Mains

Shakesby’s Christmas Pot Pie

tender pieces of Lincolnshire turkey with smoked bacon, white wine and home made cranberry sauce all under a puff pastry top

Beetroot, Puy Lentil and Butternut Squash Wellington

Mulled wine sauce, confit red onions

North Sea Roasted Cod Loin

crushed herb pesto potatoes, poached egg, mustard Beurre Blanc

English Feather Blade of Beef

braised for well over 4 hours, with creamed horseradish mash and rich red wine roast gravy

Desserts

Sticky Toffee Pudding

topped with toffee sauce and vanilla ice-cream

Mulled Berry Meringue Roulade

raspberry pavlova ice cream

Christmas Pudding Cheesecake

brandy pouring cream

Boozy Baileys Brownie

pouring cream