Starters
Homemade seasonal soup with freshly baked bread
Chicken liver pate laced with whisky and served with sour dough toast
Falafels with a cucumber and mint raita
Deep fried breaded butterflied king prawns with a wasabi dip
Main Courses
Roast Norfolk turkey with apricot stuffing, pigs in blankets
and duck roasted potatoes
Slow roasted shank of lamb with a red wine and rosemary jus
Pan fried fillets of sea bass with tiger prawns and a lemon and dill butter
Venison Bourguignon served with Gnocchi
Roasted pepper stuffed with lentils, wild rice and Mediterranean vegetables
topped with Cheddar cheese
Unless specified, all served with fresh seasonal vegetables and potatoes
Desserts from the Board
Three Course £29.95 Two Course £23.95
A 10% service charge will be added to parties of 6 and more
Available from December 1st to the 23rd. Pre-order only