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 1^st to the 23^rd. Pre-order only