Glass of prosecco on arrival
Beef tartare red pepper, orange, pine nut Pan seared scallops fresh apple, chicken gravy Smoked duck and crispy halloumi salad blood orange vinaigrette Mushroom and chestnut pate v fresh tarragon, fermented cranberries starters Fillet of beef Wellington braised red cabbage, port jus Vegetable Wellington v wild mushroom sauce, Hasselback potato Haunch of venison dauphinoise potato, fig and red wine jus Pan fried sea bass herb gnocchi, confit onions, horseradish sauce mains Assiette of desserts Cheese festive chutney, celery, grapes, crackers desserts
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