STARTERS
1. Prawn roll, made with king prawns, togarashi seasoning, shallots and cucumber, yuzu-mayonnaise, soft brioche roll
2. Ham Hock terrine, fennel, orange, lambs lettuce, cornichons, toasted fig loaf (gf)
3. Roasted Aubergine on curried yogurt, crispy sage & pine nuts (ve,gf)
MAINS
1. Pork Belly with roasted carrots & parsnips, apple sauce, bone gravy
2. Turkey 'filet', garlic butter and rosemary, roasted carrots and parsnips, bone gravy
3. Roasted 'chicken' rosemary, roasted carrots & parsnip, gravy (ve)
4. Roasted salmon fillet, parsley, lemon and thyme roasts carrots and sorrel (gf)
For the tables to share - roasted sprouts and lardons, roasted potatoes, horseradish sauce, cranberry sauce
DESSERT
1. Mince Pie and brandy cream (v)
2. Sticky toffee pudding, salted toffee sauce and roasted pineapple, orange custard (ve)
3. Chocolate and cherry, coconut tart (ve,gf)