Sample Christmas Menu

3-Course Lunch/Dinner

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Botanical Yellowfin tuna avocado mousse, wasabi, seaweed and sesame (gf)

Severn & Wye smoked salmon royale, whipped yogurt, caviar and gold leaf

Soft boiled quail’s egg with truffle, parmesan shards and chive

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Lemon and dill-cured salmon gravlax with capers, sour cream, pickled cucumber, chopped egg white and shallot

Free-range brined turkey with all the trimmings

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Christmas pudding with brandy butter

Miniature mince pies with a Peapod & Co. twist

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Artisan cheese board with a selection of crackers and fruit

Port / dessert wine

Coffee and salted dark chocolate bark

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Exton Park English Sparkling Wine (75cl)

Candover Brook Brut Rosé Hampshire (75cl)

Louis Roederer Brut Premier NV Champagne (75cl)

Pascal Jolivet Pouilly-Fumé (75cl) - White Wine

Kingsdown Sparkling/Still Spring Water (750ml)