Chef's Selection of Canapés and Champagne
Parsnip and Apple Velouté, curry oil APPETISER STARTERS
Chicken Terrine, fois gras emulsion, onion confit, toast Beets Brinkworth blue cheese, endive duck egg yolk and truffle emulsion, hazelnut granola Salmon Sake cured, yuzu caviar, pickled cucumber, nori, togarashi pepper mayonnaise, burnt lemon
MAINS
Turkey Breast Smoked butter roasted, pigs in blankets, homemade stuffing, roast turkey jus gras Beef Fillet Thwaites ale braised onions, wild mushrooms, bone marrow jus Mushroom Feuillette, duxelle, Jerusalem artichoke, peppercorn sauce Family Service Vegetables Roast potatoes, orange and spices infused red cabbage, honey roasted roots, smoked garlic buttered sprouts Christmas Pudding Whipped brandy butter, vanilla espuma Dark Chocolate Gold leaf, toasted hazelnut and Clifton roastery coffee Rhubarb Bristol cream sherry jelly, vanilla custard, burnt tangerine, toasted almond DESSERTS
Cheese Table From Across the Country Chutneys, biscuits, quince and fruit cake TO FINISH
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