***
Chestnut and Saffron milk cap mushroom velouté
Sage and black truffle foam
***
Roast king scallops
Mulled plum chutney, prune and walnut toast, chicken rilette
Or
Duck liver and Foie Gras parfait
Mulled plum chutney, truffled brioche, chicken rillette
***
“Arms” roast turkey
Slow breast meat and 24 hour brown meat with sprout purée, chestnut stuffing, pickled cranberries, “Whole Hog” chipolatas from Simon Wardby of Flawith and roast game gravy
Or
Roast sirloin of beef from Tom Clark at Alne
Roasted root vegetables, steak and mushroom pudding, mulled stout,
Ale juices & watercress
Or
Organic salmon three ways
Poached, roasted and confit with baby beetroots, caramelised chicory and fennel
Langoustine nuggets, potted shrimps and tarragon
***
Traditional Christmas pudding
Vanilla ice cream, brandy snap, Rémy Martin brandy sauce anglaise
Or
Dark chocolate tart
Satsuma sorbet, fudge jelly, espresso and Tia Maria granita
***
Yorkshire blue cheese and Hawes Wensleydale for the table
Fruit and tea loaf, oatcakes, chutney and celery
***
Cafetière of coffee or pot of tea with festive petit fours |
