THE HEAD OF THE RIVER CHRISTMAS MENU 2006

Roasted rustic root vegetable soup
finished with crème fraiche and served with a granary roll

Smooth venison and game pâté
with Melba toast and Fuller's E.S.B. chutney

Peppered mackerel and won ton mille feuille
complemented with a crème fraiche and sun-dried tomato coulis and rocquette salad

Warm brie and cranberry filo parcel
with rocquette salad

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Roast turkey breast stuffed with apricot, sage and onion
served with maple-glazed winter vegetables and all the traditional trimmings

Braised shank of English lamb
with a rich cranberry red wine jus and root vegetable mash

Oven-baked red mullet
marinated in ginger and lime, served on a medley of spiced noodles, mangetout and beansprouts

Creamy three mushroom stroganoff
porcini, field and chestnut mushrooms in our home-made classic sauce with basmati and wild rice

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Traditional Christmas pudding
with brandy custard

English cheese selection
with assorted biscuits and fruity chutney

Tia Maria and Toblerone yule log
with fresh cream

Tropical fresh fruit pavlova
topped with crème de cacao whipped cream

Complimentary coffee and mince pies

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2 courses £16.95

choose from a starter and main course or main course and dessert

3 courses £21.95