STARTERS

Cream of parsnips soup with pepper coulis and truffle oil

Crab, prawns, smoked halibut and mussels parcel with saffron aioli

Pork and plum pate with Cumberland sauce

Shropshire blue and quince tart with mixed leaves and shallot dressing

MAINS

Traditional roast turkey with all the trimmings

Salmon fillet with tarragon cream sauce, spinach and new potatoes

Chargrilled rump steak, Dauphinoise potatoes, braised red cabbage and green peppercorn sauce

Herb pancakes filled with mushroom fricassee, chestnuts and baby onions

All served with roast potatoes, glazed carrots and parsnips and Brussels sprouts

DESSERTS

Christmas pudding with brandy sauce

Pistachio, fig and almond tart with cream

Dark chocolate and Mascarpone cheesecake

Selection of British cheeses with homemade chutney and crackers

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THE ADMIRAL NELSON

Starters

Winter vegetable soup with parsnip crisps

Duck pate, with warm Cumberland jelly and mixed leaves

Roasted vegetables and goats cheese salad, with balsamic vinegar and olive oil dressing

Mixed seafood cocktail with rosemary sauce

Mango sorbet and absolut vodka

Traditional roast turkey with all the trimmings

Rib of beef

Wild mushroom and chive risotto served with shaved parmesan

(All above are served with seasonal vegetables & potatoes of the day)

Tiramisu with cream

Cheese plate with biscuits & a selection of chutneys

& Liquer