Starters
Ham hock and parsley terrine served with brioche toast and onion chutney
Cream of chestnut mushroom soup with herb sippets
Prawn cocktail served with brown bread and Marie Rose sauce
Mains
Seabass fillet over parmesan mash, tender stem broccoli and vermouth velouté
Roast Norfolk turkey, served with pigs in blankets, roast potatoes, stuffing and fresh vegetables
Vegetable coulibiac with sweet pepper sauce
Medallions of beef fillet served with port wine jus, anna potatoes and fresh vegetables
Desserts
Christmas pudding and brandy sauce
Sticky toffee pudding with orange and ginger ice cream
Rich chocolate tart and Chantilly cream
English and continental cheeseboard