Spiced maple and parsnip soup with bread and butter (v)

Grilled dates wrapped in bacon with creamy wholegrain mustard and white wine sauce

Beetroot salmon gravlax on a savoury thyme pancake with black pepper creme fraiche, beetroot puree and endive

Chicken liver pate with port and cherry chutney, pickled vegetables and crostini

Baked pear and blue cheese tarte tatin with chestnut puree, pecan, cranberry and endive salad

Roast turkey with pork and apricot stuffing, pig in blanket, roast potatoes, maple roast parsnip, shredded sprouts and chantenay carrots, cranberry sauce and pan gravy

Sweet potato, apple and sage nut roast with roast potatoes, maple roast parsnip, shredded sprouts and chantenay carrots, cranberry sauce and gravy (v)

Pork tenderloin stuffed with earl grey stewed fruits, potato hash brown, shredded sprouts, maple roast carrot and parsnip and red wine jus

7oz. fillet of beef with potato hash brown, wilted spinach, chicken liver pate, roast vine cherry tomato and red wine jus

 (£10 supplement)

Cod loin topped with rose harissa crumb on chickpea, lentil and pepper cassoulet 

Hasselback butternut squash with sage and onion sauce, candied walnut quinoa and rocket salad

Christmas pudding with brandy snap and custard

Cherry and amaretto tiramisu

Egg nogg Brulé with cinnamon sugared shortbread

'Gingerbread’ and orange cream roulade with mixed spice and candied peel ice cream

Ripe stilton with celery, chutney, quince jelly and biscuits