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
Vegetable coulibiac with sweet pepper sauce
Seabass over parmesan mash, tender stem broccoli with vermouth velouté
Roast Norfolk turkey, served with pigs in blankets, roast potatoes, stuffing and fresh vegetables
Desserts-
Christmas pudding and brandy sauce
Rich chocolate tart and Chantilly cream
Banoffee pie and berries