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Starters

Sustainable smoked salmon

pickled cucumber, lemon crème fraiche, coriander oil, lemon cress (gf)

Caramelised fig, rocket and Greek style cheese

toasted pine nuts, sweet balsamic vinaigrette (gf) (vg) (n)

Mains

Norfolk farmed turkey

cranberry, sage and onion stuffing, pig in blanket, roast potatoes, seasonal vegetables, rosemary jus (gf*)

Vegetable Wellington

fondant potato, seasonal vegetables (vg)

Desserts

 

Red wine poached pear

cinnamon crumble, chocolate sauce (gf) (vg)

Lemon tart

mini meringues, red berry coulis, Chantilly cream


Teas/coffees and mince pies to finish