CHRISTMAS DAY LUNCH MENU
AMUSE - BOUCH
Mushroom and shallot vol au vent (G)
STARTERS
Roast butternut, coconut and chilli soup (Ce)
Venison terrine with beetroot coulis, toasted sourdough, Sakura cress (G)
1881 Rafters gin smoked salmon with diced shallots, capers and lemon spheres (F, Sd)
Warm honey glazed goat’s cheese and fig tart with mixed leaves and cranberry relish (Mi, Sd)
MAINS
Roast turkey with seasonal trimmings, Chardonay jus, seasonal vegetables and potatoes (So)
Scottish oven roasted cod fillet with chorizo and mixed bean cassoulet (F, Sd)
Braised and rolled short rib of beef with port wine jus, fondant potatoes, chantenay carrots and sugar snap peas (Sd)
Butternut and lentil Wellington with vegetable gravy, seasonal vegetables and potatoes (G)
DESSERTS
Christmas pudding with vanilla sauce and spiced rum plums
Salted hazelnut chocolate marquise with Baileys whipped cream and caramel sauce
Raspberry and 1881 gin cheesecake with elderflower sorbet
ion of cheese, chutney, grapes and biscuits
ALLERGENS
