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Starters

• Soup served with crusty bread
• Trossachs Trout Tartare on celeriac blini with salmon roe & horseradish crème fraiche
• Parsnip fritters on black pudding & mixed leaves with pan-seared foie gras

Mains

• Ballotine of Turkey with braised brussels sprouts & Lyonnaise potatoes
• Jerusalem Artichoke Gnocchi with chestnut mushrooms, walnuts & a garlic cream (v)
• Barbary Duck Breast on a warm salad of watercress, roast beetroot, lardons & chestnuts with a mulled wine syrup
• Pan-seared Seabass Fillet with a potato & olive cake, roast peppers, wilted spinach & a bois-bois dran dressing

Puddings

• Christmas Pudding with homemade brandy ice cream
• Panettone bread & butter pudding
• Dark Chocolate Mousse with Amaretto cream
• Selection of Cheeses with oatcakes, celery & beetroot chutney

2 Courses £20, 3 Courses £25