Butternut squash soup with croutons and grated parmesan (V)

Duck liver terrine with smoked duck breast, Melba toast and Westmorland chutney

Shallot, pear and fig tart with glazed goat’s cheese (V)
Smoked Loch Duart salmon with crab mayonnaise 

4oz Fillet steak, braised ox cheek with creamy mash, glazed carrots, kale and parsnip crisps

Pan fried cod fillet with potato dumplings, Romanesco, tarragon cream

Grilled cauliflower steak, curried cauliflower and pine nut puree, cauliflower bhaji, pomegranate salsa (VE)

Roast duck breast with prunes, Calvados, celeriac puree and Parisienne potatoes

Christmas pudding with brandy sauce

Bailey’s cheesecake with chocolate sauce

Warm chocolate brownie with vanilla ice cream

Selection of cheese and biscuits