Lightly curried brussels sprout soup, topped with saffron yoghurt, served with sourdough bread (vegan option available)

Winter salad of house-smoked duck breast, watercress & roquette leaves, orange marmalade dressing and toasted almonds

Crunchy dipping fruit & vegetables served with a warm Gruyere cheese fondue sauce

Steamed sea bass fillet with a mussel, crab & clam chowder accompanied by buttered baby spinach

Slow-cooked venison haunch in a smoked pancetta, juniper, thyme and redcurrant jus, served with roasted roots, creamy mashed potatoes & a parsnip crisp.

Baked butternut squash, goat's cheese & spinach Wellington, served with braised leeks, crispy parmentier potatoes & veggie gravy

Traditional roast turkey crown served with roasted potatoes, roasted roots, buttered brussels sprouts, smoked bacon, chipolatas, sage & onion stuffing and a red wine jus

Lemon posset served with vanilla shortbread

White chocolate & Grand Marnier cheesecake with a dark chocolate sauce

Sticky steamed treacle & almond upside down cake, served with vanilla custard