GV Layered Mango & Sweet Melon Terrine
Pressed in Blood Orange Puree with Minted Ice Slush

G Chicken, Parma Ham, Spinach & Sun Dried Tomato Roulade
Sliced over Basil & Olive Oil Dressing

(G) Smoked Trout Pate & Salmon Parcel
With Warm Horseradish Scone & Mustard Dill Dressingh

G Baked Mushroom with Lancashire Cheese, Shallot & Herb Rarebit
& Port Wine Sauce

SOUP

GV Celery & Celeriac Soup
with Flaked, Toasted Almonds

SORBET

GV Pink Grapefruit Sorbet
on Pineapple & Golden Rum Granite

MAIN COURSE
(Served with a selection of Chef’s Fresh Vegetables & Potato Dishes)

G Pan Fried Fillet of Halibut
with Scallops & Baby Leeks in Champagne Cream Sauce

G Noisettes Organic Rathmell Lamb
with Herb Crusts served with Sweet Shallot & Redcurrant Gravy

G Roast Fillet of Hellifield Highland Beef
layered on Root Vegetable, Shallot & Wild Mushroom Ragout
glazed with rich Red Wine Jus

G Roast Free Range Turkey
with a Chipolata & Yorkshire Bacon Roll, Caramelized Onion & Apple Stuffing,
fresh Cranberry & Orange Compote & Pan Gravy

GV Wild Mushroom, Shallot & Herb Casserole
served over a Saffron & Sun Dried Tomato Risotto Cake with Grilled Halloumi Cheese

DESSERT

GV Kirsch Steeped Winter & Stewed Fruit salad
with Toasted Nuts & Vanilla Ice Cream

GV Blue Stilton, Apple & Grape Terrine
with Celery, Chutney & Oatmeal Biscuits (Gluten Free Biscuits available)

Homemade Rich Christmas Pudding
with Creamy Rum Sauce

GV Light & Dark Chocolate Truffle
with Burnt Orange & Brandy Sauce & Meringue Drops

Coffee, Homemade Mince Pie & Chocolates