Christmas Menu
| Starters |
| Home cured salmon gravlax with lemon cucumber spaghetti |
| Haggis fritters with a spicy salsa and mixed leaves |
| Feta tart with a pomegranate and orange dressing |
| Pheasant and orange pate with spiced chutney and warm French bread |
| Mains |
| Roast turkey with goose fat roasted potatoes, honey and thyme roasted carrots |
| and parsnips, pigs in blankets and an apricot and sage stuffing |
| Pan fried fillet of trout with crushed new potatoes, chorizo and green beans, |
| dressed with salsa verde |
| Rosemary and garlic herb crusted rack of lamb with creamy mash potato, |
| sautéed spinach and a red current and port jus |
| Beef wellington with a wild mushroom and Madeira sauce (£2.50 supplement) |
| Sun blushed tomato and sweet red pepper risotto topped with wild rocket |
| and shaved parmesan |
| Desserts |
| Christmas pudding with brandy sauce and winter berries compote |
| Baileys cheesecake with a rich chocolate sauce |
| Tipsy trifle topped with roasted almonds |
| Chocolate and Cointreau torte |
| Warm mulled wine fruit salad with lemon mascarpone |