| Starters | |
| (V) Soup of the Day Chefs vegetarian Soup of the Day with a warm Roll |
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| Chicken Liver & Cranberry Parfait served with Cumberland Jelly |
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| Whole Baby Camembert coated in a crispy crumb deep fried and served with a sweet red chill dip & salad garnish |
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| Scottish Smoked Salmon from 'The Weald Smokery' with cucumber, dill, and charred lemon dressing |
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| Main Courses | |
| Fresh Norfolk Turkey Served with Lincolnshire chipolatas wrapped in pancetta, a selection of vegetables, roast potatoes and fresh cranberry sauce |
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| Lamb Shanks Slow Roast lamb Shanks on a bed of Garlic Mash in a Redcurrant & Rosemary Jus |
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| Organic Salmon Oven baked Organic Salmon Escalope on a bed of crushed New Potato's and olives with a Dill Hollandaise Sauce |
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| Wild mushroom Risotto A creamy wild mushroom, cherry tomato & spinach risotto |
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| Desserts | |
| Traditional Individual Christmas pudding Served with a warm Brandy custard |
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| Bailey's & Dark Chocolate crème Brulee Bailey's creamy custard topped off a burnt sugar glaze |
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| Brandy au Chocolate A rich chocolate sponge soaked in brandy syrup topped with chocolate brandy mousse and white chocolate flakes, finished with a chocolate truffle topping |
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| Olde English Fruit Pudding An Individual pudding filled with sultanas, cherries, apples and lemon zest in suet pastry studded with currents and served with creamy custard |
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