Cream of Watercress Soup
With Chef's Own Wholemeal & Walnut Bread
Tian of Royal Greenland & Tiger Bay Prawns
Bound with a Lemon & Dill Dressing
With Brown Bread & Butter Discs, Layered with Smoked Salmon Gravadlax
Game Terrine on a Toasted Muffin
With a Rich Cumberland Sauce
Filo Parcel of Feta, Cherry Tomato & Olives
With a Watercress Salad
Dressed with a Cucumber & Mint Yoghurt
Cantaloupe Melon & Exotic Fruit Cups
Laced with a Port & Cranberry Syrup
Champagne Sorbet with Strawberry Compote
Roast Leg & Breast of Turkey
Layered with Cranberry Stuffing
Served with Chipolata Sausages wrapped in Bacon
Roasted Baby Potatoes & a Rich Pan Gravy
Roasted Peppered Sirloin
With Yorkshire Pudding, Roasted Root Vegetables,
& Red Wine, Baby Onion, Button Mushroom & Cherry Tomato Sauce
Half a Roast Duck
On an Orange & Rosemary Potato Cake
Coated in a Port & Redcurrant Sauce
Poached Salmon Steak
With Saffron Rice
& Lobster Meat, Red Pepper, Plum Tomato & Champagne Sauce
Braised Globe Artichokes
On a Bed of Parpadella Pasta
Coated in a Hollandaise Sauce
With a Hint of Dijon Mustard
All main courses are served with Dauphinoise Potatoes
& Steamed Baby Vegetables
Traditional Christmas Pudding
With Sweet Brandy Cream Sauce
Bara Brith & Butter Pudding
Soaked in a Blended Welsh Whiskey
With Vanilla Scented Custard
Coffee & Baileys Crème Brulée
With Shortbread Biscuits
Fresh Pavlova
Filled with Frosted Wild Berries, Whipped Cream
& a Raspberry Coulis
Selection of British & Continental Cheeses
With Biscuits, Apricot & Red Onion Marmalade
Apples & Celery
Freshly Brewed Tea or Coffee
With Mince Pies
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