Christmas Day menu
To start
ARTICHOKE TARTLET
Truffle cream, pickled shallot, apple (V)
GAME PRESSE
Celeriac and mustard remoulade, pear, chestnut
or
ROOT VEGETABLE TERRINE
Celeriac and mustard remoulade, pear, chestnut (V)
ORKNEY SCALLOPS
Sweet and sour turnip, pickled turnip, aromatic fish bone broth
or
PUMPKIN RISOTTO
Truffle emulsion, pumpkin seed and Modena balsamic and olive oil dressing (V)
To continue
ROASTED TURKEY
Sage stuffing, triple cooked parsnips, cranberry ketchup
(all served with roast duck fat potatoes, crushed carrot and swede, bacon sprouts)
or
BEETROOT WELLINGTON
Triple cooked parsnip, cranberry ketchup (V)
(all served with roasted aromatic potatoes, crushed carrot and swede, roasted sprouts)
To finish
CHOCOLATE AND MANDARIN TART
Cocoa nib, rum and raisin ice cream
or
SPICED ALMOND CAKE
Mulled wine poached pear, almond praline, spiced pear sorbet (V)
