Christmas 2019

Pomegranate prosecco aperitivo 7.00

 

Starters

Warm leaf salad of crispy shredded lamb kleftico, sautéed potatoes, pickled red cabbage and redcurrant mint vinaigrette.

 

 Grilled Oak smoked salmon from the Severn and Wye valley smokery, tomato concasse, capers with lemon clotted cream, dill oil and crisp rye bread.

Cream of roasted mushroom and English chestnuts soup with wilted baby spinach and cumin sautéed little button mushrooms.

 

Gruyere rosti with treacle braised ham hock, poached egg, whole mustard dressing and beetroot relish.

 

Main dishes

Slow cooked Jacobs’s ladder of beef with figs and butterbeans in rich coffee, slightly spicy liquor, bonfire mashed potatoes.

 

Yorkshire coast Coley fillet with a prawn, lemon, coriander and gruyere gratin with tomato fondue.

 

Crisp roast belly pork, cider braised pigs cheek, Gimbals gin damsons and sweet mustard sauce.

 

Roast cauliflower and white onion tarte tatin with melted taleggio, Norland moor elderberry vinaigrette dressed endive and toasted pine nuts.

 

All served with wild thyme roasted winter roots, greens and garlic roasted little potatoes and seeds.

 

Puddings

St Clements posset, hazelnut and sour cranberry granola.

Gimbals damson and gin ice cream, salted almond snap.

Chocolate and ginger delice, amaretto preserved cherries and crème fraiche.

Apple and plum crumble with vanilla pod custard.

 

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