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Festive Tribute Evening Menu 2019


Turkey escalope rolled with chestnut stuffing and smoked streaky bacon , goose fat potatoes and cranberry jus

Slow braised blade of beef, pommee purée bourguignon garnish

Pan fried seabass fillet and scallop with steamed greens lyonnaise potatoes and a lemon cream sauce

Italian potato gnocchi with chestnut mushroom and Stilton cream sauce finished with toasted walnut and herb oil


Baileys cheesecake, butterscotch sauce and crushed honeycombe

Traditional Christmas pudding with brandy sauce

Winter berry pavalova 

Festive Yule log with coconut chantilly cream

Classic date sponge, toffee sauce and vanilla bean ice cream