Truffled Roscoff onion velouté, garlic chive crème fraiche and focaccia croute (v) (vgo) (gfo)

Pan-seared king scallops, Cornish crab risotto and langoustine bisque (gfo)

Kidderton Ash goat’s cheese, roasted fig and beetroot tartlet, nasturtium and micro mizuna petit salad with an aged balsamic dressing (v) (vgo)

Chicken liver, thyme and port parfait, sweet red onion and cranberry chutney, candied walnut and toasted ciabatta (gfo)

Scottish smoked and poached salmon and prawn roulade, pickled cucumber, compressed apple and chicory salad with a caviar citrus dressing (gfo)

Butter-roasted turkey with bread sauce and traditional accompaniments (gfo)

28 day dry-aged roast beef sirloin with creamed horseradish and Yorkshire pudding (gfo)

Traditional oven-roasted horseshoe gammon with a honey, orange and muscovado glaze

All served with a selection of seasonal vegetables, goose-fat potatoes,
chipolata sausage, sage and onion stuffing and rich roast pan gravy

Oven-baked halibut, garlic potato galette, celeriac purée and a fried caper and brown shrimp beurre noisette (gfo)

Roasted butternut squash, chestnut and white truffle Wellington,
maple-roasted piccolo parsnips, heritage carrots, caramelised Brussels sprouts and red wine and thyme jus (v) (vgo)

Dark Valrhona chocolate delice, boozy Griottine cherries, dark chocolate shard and cherry ice cream (gfo)

Classic sherry trifle, macerated raspberry, set vanilla bean custard,
crème Chantilly, toasted almond brittle and white chocolate shards

Traditional Christmas pudding, mulled winter berries and brandy sauce
(v) (gfo) (vgo)

Caramel toffee cheesecake, salted pretzel and honeycomb ice cream

Chef’s selection of artisan local cheeses served with truffle honey, red onion
and quince chutney and Peter’s Yard crackers (gfo