Menu

Oak smoked Scottish salmon
with marinated, pickled vegetables on a seeded mustard and basil oil dressing
Seasonal melon
with compote of fruits, on a passion-fruit and citrus syrup
Pressed terrine of confit duck
and pheasant
served with apricot chutney and port reduction preserve
Honey roast parsnip
and rosemary soup

From the Hot Carvery

Traditional roast turkey
seasonal stuffing, chipolatas, cranberry sauce and thyme gravy
Roast rib-eye of Scottish beef
garlic and herb crust, shallot and Madeira sauce
Poached supreme of salmon and sole
Bercy style
Baked puff pastry casket of
Mediterranean vegetables
with wilted spinach, glazed mozzarella, tomato and basil fondue
Display of chilled meats, continental
sausage, smoked fish and shellfish,
Selection of winter salads with dressings
and condiments
Chef's selection of seasonal vegetables
and potatoes
The Crutherland Christmas pudding
with berry compote, brandy Anglaise
White chocolate and red berry delice
with a rich chocolate sauce
Exotic fruit pavlova
with a mango and poppyseed coulis
A classic Christmas day cheese-board
display with chutney, celery, grapes
and biscuits
Chefs table display of assorted desserts
sauces to accompany
Freshly brewed coffee
served with mince pies and tablet