Festive Menu - Starter Ideas
- Spiced Pumpkin Soup with Parmesan Croutons and Truffle Oil
- Gorgonzola, Walnut and Herb Risotto with Poached Egg
- Smoked Haddock Chowder with Crispy Proscuitto and Fresh Parsley
- Mulligatawny Soup with Mango Chutney
- Gnocchi with Roast Squash, Spinach and Feta
- Warm Salad of Rocket Winey Pears and Toasted Sesame with Goats’ Cheese
- Baked Brie with Fug Chutney and Warm Ciabatta
- Chicken Liver Chanterelles and Lardons Bruschetta
- Warm Salad of Watercress, Soft Quails’ Eggs, Black Pudding and Proscuitto with Mustard Dressing
- Seared Peppered Scallops on a Crab and Leek Rosti with Lemon and Pepper Dressing
- BBQ Salmon Fillet on a Chorizo and Potato Salad
- Kidneys En Croute
- Smoked Haddock Tartlet with a poached Egg and Wilted Spinach
- Crab Profiteroles with a Mango Dressing
- Medley of Smoked Meats with Sun Blush Tomato Chutney and a Fruit Terrine
- Stuffed Quail Terrine with Onion Jam
- Duck Rillette with Gooseberry and Ginger Chutney
- Honey Glazed Quail with a Winter Waldorf Salad
- Potted Ham with Capers and Parsley
- A “Little Kedgeree”
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