One Dining Menus Christmas

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Starters

Potted Oak smoked salmon
Compressed English cucumber and dill salad, lemon emulsion, sourdough toast
Cornish crab salad
Chicory, Cox apple and radish salad, lemon purée, corn shoots
Lancashire duck ballotine
Chicory, fennel and orange salad, onion seed and honey shards
Pressed chicken and chorizo terrine
Marinated winter vegetables, truffle and caraway tuile
Heritage squash salad (v)
Taleggio fritters, crispy sage, pumpkin and seed brittle

Mains

Roast Goosnargh turkey (or chicken)
Apricot and leg meat stuffing, fondant potato, spiced red cabbage, bacon, cranberry relish
Roast Cornish hake
Purple potato, parsley and crab crust, buttered spinach, heritage tomato confit, herb beurre blanc
Goosnargh duck breast
Potato fondant, five spiced pumpkin purée, shallot and fig pithivier, pomegranate jus
Deconstructed “Beef Wellington”*
Maize farm beef, oxtail and cep pithivier, white onion puree, Heritage carrot, tarragon jus
Wild mushroom, cranberry & chestnut pithivier (v)
Sprout tops, Jerusalem artichoke velouté, charred onions

*£5 supplement to upgrade to fillet for all beef dishes

Deserts

Valrhona chocolate torte
Salt caramel ice cream, honeycomb and candied hazelnuts
Crème brûlée
Mulled winter fruits, vanilla shortbread, blackcurrant purée
Spiced Christmas pudding & clementine cheesecake
Clementine gel, ginger and almond brittle
Lemon assiette
Lemon and almond drizzle, iced Limoncello parfait, lemon sherbet “bon bons”
Sticky toffee pudding
Warm spiced date pudding, chilled toffee and banana crumble, caramel ice cream

We take great pride in sourcing the best British produce available; we may however very occasionally have to use imported alternatives due to seasonality.

Due to the nature of heirloom and heritage produce we use, shapes, sizes and appearance of these varieties may vary, although the taste will remain consistent.

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