Starters

Homemade seasonal soup (V)

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Hot potted smoked salmon in crème fraiche and horseradish

set in butter, served with wholemeal toast

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Sesame battered chicken with a plum dipping sauce

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Duck and Orange liver pate served with chutney, toast and a salad garnish.

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Mushroom risotto balls on a bed of peppery rocket dressed in a balsamic glaze

Main Courses

Traditional roast turkey served with all the trimmings

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Salmon Fillet topped with a herb , walnut and chilli salsa

served with fresh charlotten potatoes glazed in butter

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Cherry tomato tart tatin served with lionase potatoes

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Loin of pork filled with our red lion stuffing topped with a

cider and grated apple sauce and accompanied by

roast potatoes.

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Beef and onions braised in local ale and served with mustard mash

(All main dishes will be accompanied by fresh vegetables)

Desserts

Christmas Pudding served with brandy cream

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Sticky Toffee Pudding and Home Made Honeycomb

ice Cream

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Mulled Fruit with Bay-Spiced Custard

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Chocolate Orange profiteroles with warm

chocolate sauce

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Cheese & Biscuits