LUNCH MENU

TWO COURSES | £25 p ER p ERSON

THREE COURSES | £30 PER PERSON chefs homemade bread & home churned butter

STARTING FROM 27 th NO v EM b ER AND SER v ED THROUGHOUT DECEM b ER IN THE SALOON RESTURANT . HAWKSTONE HALL & GARDENS TEAM OF CHEFS CREATE A CULINAR y CELE b RATION USING LOCAL p RODUCE INS p IRED by THE CHRISTMAS SEASON . INDULGE IN SUCCULENT ROAST TURKE y AND CLEMENTINE FLA v OURS .

Starters

leek & potato soup ( v ) ( ve ) warm bread chicken liver parfait onion chutney , toasted brioche gin cured salmon horseradish , lemon cream goats cheese & beetroot mousse ( v )

Mains

roast turkey roast potatoes , seasonal vegetables , cranberry sauce . vegetable wellington ( v ) ( ve ) pomme anna , tenderstem broccoli , jus beer battered fish & chips p EA CRUSH , TARTARE SAUCE blade of beef pomme purée , honey carrots

Desserts

christmas pudding crème anglaise sticky toffee pudding ( ve ) vanilla ice cream chocolate delice raspberry sorbet winter berry cheesecake

28th & 29th november and 1st december