CHRISTMAS MENU 2009

Artichoke soup

Smoked haddock beignets with walnut raisin & parmesan salad and honey dressing

Little Hereford cheddar and spinach souffle

Game terrine with apple & rosemary jelly

Steamed mussels with cider leeks and saffron

Daube of Herefordshire beef with root vegetables with Goodbody's stout 
and aged cheddar mash

Slow cooked belly of Berkshire breed pork with homemade black pudding
and apple and onion veloute

Confit leg and roast breast of Madgetts farm duck with pear chutney

Roast cod with cider braised chorizo and chick peas

Grilled skate with capers cockles and brown butter

Warm sticky ginger and molasses pudding with vanilla ice cream

Crème catalan with Pedro Ximenez jelly

Chocolate tart with spiced clementines