STARTERS
Velouté of celeriac, green lentil and sage soup (ve)
Diced winter vegetables
Laphroaig cured Scottish salmon
Compressed cucumber, cucumber gel, tonka bean mayonnaise
Mosaic of quail and goose liver
Rainbow carrots, pistachio, trompette mushrooms, quince chutney
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Basil and granny smith sorbet
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MAIN COURSES
Spiced turbot
Tenderstem broccoli, curried cauliflower puree, mango relish, herb oil
Suffolk bronze turkey
Cranberry and orange stuffing, duck fat roast potatoes, roast root vegetables, Brussels sprouts, pigs in blankets, chestnuts, roast gravy
Hereford beef fillet 28 days aged
Crushed jerusalem artichokes, buttered spinach, horseradish emulsion,
baby vegetables, Maderia sauce
Sopwell House vegetarian haggis (v)
Roast root vegetables, braised sweetheart cabbage, chestnut, cranberry jus
DESSERTS
Traditional Christmas pudding
Brandy sauce
Dulcey chocolate and raspberry mousse
Crispy chocolate biscuit and raspberry whip
Tonka bean panna cotta
Mulled wine poached fruits, honey cake
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British cheese board, trimmings
