Starters
Chris’s Homemade Bread & Whipped Butter

— Roast Parsnip & Bramley Apple Soup —
Chestnut Crumb, Crispy Sage & Herb Oil (V) (GF)

— Garlic Mushrooms on Toast —
Crumbled with Blue Cheese on Toasted Sourdough &
Watercress Salad (V) (GF Alt.) 

—  Twice Baked 3 Cheese Soufflé —
A Davids classic – with Caramelised Onions
& Tomato Chutney (V)

— Chicken Liver & Brandy Parfait —
Toasted Sourdough & Christmas Chutney
(GF Alt.) 

—  Crispy Pork Belly Bites —
Korean BBQ Glaze, Pink Coleslaw, Pineapple & Chilli Salsa
(GF)

 Salmon & King Prawn Timbale —
Pickled Beetroot Salad with Crostini & Caviar
(GF Alt.)

Mains
Accompanied by Seasonal Vegetables & Roast Potatoes

— Roast Breast of Norfolk Turkey —
Sage & Onion Stuffing, Buttered Mash,
Pigs in Blankets & Turkey Gravy (GF Alt.)  

— Fillet of Lakeland Beef —
Butternut Squash Puree, Chunky Triple Cooked Chips,
Beer Battered Onion Rings & Creamy Peppercorn Sauce (GF) Supp. £8  

— Pan Fried Duck Breast —
Confit Duck Leg Croquette, Celeriac Puree,
Potato & Onion Rosti & Cherry & Port Sauce (GF Alt.)

—   Baked Fillet of Plaice —
Hazelnut & Herb Crumb, Creamy Lemon, Pea
& Herb Risotto (GF Alt.) 

—Mushroom, Sage & Cranberry Pithivier —
Creamy Maderia Sauce (V)