STARTERS

Roasted Tomato & Herb Soup with crusty roll and butter truffle croutons (v) (gf)
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Chicken Liver and Brandy Parfait with red onion chutney and toasted brioche
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Salmon Gravadlax with celeriac and fennel salad
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Lancashire Cheese and Leek Tart with chutney

MAINS

Traditional Turkey with fondant potato, root vegetables, Brussels sprouts, sage & onion stuffing bonbons, chipolatas and proper gravy
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Pan Fried Sea Bass with crushed citrus new potato cakes, truffle butter greens and hollandaise sauce
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Honey Glazed Gammon with buttered mash potatoes, chantenay carrots, truffle butter greens and proper gravy
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Wild Mushroom Ravioli with garlic and mushroom aioli sauce (v)