Christmas Day Lunch

Please arrive at the hotel for midday, where you will be settled at your table
and served a glass of chilled Prosecco or fresh orange juice.
Lunch will be served promptly at 1.00pm 

Menu

To Start

Individual Fish Pie -

A luxurious blend of white fish and shellfish in a rich, herb-infused cream 
sauce, topped with buttery mashed potato and a golden cheese crumb.

Pork & Apricot Terrine -

Served with a vibrant sweet orange chutney and slices of toasted sourdough.

Chestnut Mushroom Parfait (V) -

A smooth and savoury parfait of wild mushrooms and chestnut, 
paired with fig & honey chutney, candied walnuts, and crisp toasted sourdough.

To Follow

Slow-Roasted Parsnip Soup (V, GF) -

Creamy, naturally sweet parsnips slow-roasted and blended 
into a velvety soup, garnished with a parmesan crisp and served with freshly baked bread.

Main Courses

Traditional Roast Turkey (GF, DF) -

Succulent roast breast served with sweet apple & sage stuffing, 
crispy pigs in blankets, cranberry compote and a rich pan gravy.

Pan-Fried Fillet of Seabass (GF) -

Perfectly seared seabass fillet resting on wilted spinach, finished 
with a warm prawn butter glaze for a touch of coastal indulgence.

Daube de Boeuf (GF, DF) -

A deeply comforting French-style braised beef dish, slow-cooked in red 
wine with winter vegetables, fresh herbs, and a hint of orange zest.

Sweet Potato, Chestnut Mushroom & Cranberry En Croûte (V, VE) -

A golden plant-based puff 
pastry parcel filled with sweet potato, mushrooms and cranberry, served with a creamy tarragon sauce.

All main courses are accompanied by goose fat roasted potatoes, honey-glazed carrots, caramelised parsnips, and festive Brussels sprouts.

Desserts

Festive Trio of Miniature Desserts -

A tasting plate of Christmas favourites: Herriots' Christmas Strudel 
with warm brandy sauce, Zesty Citrus Mousse Tart with berry compote and a crisp brandy snap, 
Spiced Ginger Cheesecake topped with gingerbread mousse.

Caramel & Chocolate Torte (V, VE, DF, GF) -

A rich, velvety plant-based torte, layered with 
indulgent caramel and dark chocolate, accompanied by citrus-mint Chantilly cream.