NEW YEAR'S DAY DINNER MENU STARTERS
Cream of mushroom and tarragon soup (Ce)
Chicken liver parfait with spiced plum chutney and toasted onion bread (G, Mi, Sd)
Smoked mackerel fillet with horseradish cream, toasted granary bread and mixed leaves (E, F, G, Mi)
Pressed vegetables with red pepper houmous and dressed mixed leaves (Mu, Se)
MAINS
Roasted pressed pork belly with calvados jus, creamed mashed potatoes, seasonal vegetables (Mi, Sd)
Grilled sea bass fillet with lemon butter sauce, Boulangère potatoes and seasonal vegetables (E, F, Mi)
Chickpea and lentil dhal with cardamom braised jasmine rice, naan bread and spiced mango chutney (G, Sd)
Venison hotpot topped with sliced potatoes, seasonal vegetables and sourdough roll (Sd, G, Mi)
DESSERTS
Cream filled profiteroles and chocolate sauce (G, Mi, E)
Biscoff cheesecake with caramel sauce and fresh berries (G, So)
1881 Pavilion gin pavlova with whipped cream (E, Mi, Sd)
Selection of cheese, chutney, grapes, salted walnuts and oatcakes (Sd, Mi, G, N)
ALLERGENS
