¶ Deep Fried Somerset Brie with a Cranberry & Red Wine Relish

 Sauté of Lamb’s Kidneys & Smoked Bacon, flambéed with Madeira &
finished with Worcester Sauce & Cream.  Served on a bed of Tagliatelle Pasta

 Duck Terrine with a Damson Relish Toast & Butter

 ¶ A Warm Sun-blush Tomato, Basil, Roasted Artichoke & Mozzarella Tart

 ¶ Cream of Parsnip Soup Topped with Crispy Parsnip Shavings

 Fresh Salmon Niçoise Salad

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Local Somerset Turkey with Chestnut & Apple Stuffing, Chipolata, Roast Potatoes,
Fresh Vegetables & Cranberry Sauce

 Slow Roasted Lamb Shank with a Rosemary, Redcurrant & Red Wine Jus

Salmon en Crôute with a Saffron & Dill Cream Sauce

Seasonal Game Pie cooked in Guinness & enhanced with Dark Chocolate.

Topped with Chef’s Shortcrust Pastry & served with Seasonal Vegetables & New Potatoes

Over-night Slow Roasted Topside of Priddy Beef with a Horseradish & Brown Sugar Glaze,
served with Horseradish Jus

Local Pheasant Breast & Leg cooked in a Smoked Bacon,
Dijon Mustard & Peppercorn Cream Sauce

 ¶ Deep filled Chestnut, Leek, Sweet Potato & Parsnip Pie with an Onion & Parsley Sauce

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¶Christmas Pudding with Brandy Sauce

 ¶Crème Bruleé

 ¶Sticky Toffee & Date Pudding with Cream

 ¶Mincemeat, Apple & Almond Tart with Clotted Cream

 ¶Local & Continental Cheeseboard with Grapes, Celery & Savoury Biscuits

 ¶Lovington’s Baileys & Vanilla Ice Cream

 Coffee

¶ suitable for vegetarians. If you have any food allergies, please notify us.