Christmas Eve Dinner

Crispy panko scallops, peppered neeps, haggis, lambs wool, chip shop curry sauce
Breast of local partridge 'kyiv',pear, pancetta, chestnut, roasted winter roots
Honey cured goats’ cheese, bonfire smoked beetroot, apples, cassis onions, winter leaves and walnuts
Mille-feuille of smoked salmon parfait, smoked and cured trout, preserved lemon and cucumber with dill, poppy seeds and marinated trout caviar

Portobello and porcini ragu, smellyh’apeth blue cheese arancini, braised celery, spinach , pickled mushrooms, truffled parsley pesto
Treacle cured Haunch of Venison, red cabbage, parsnip pan haggerty, blackberry and Rutland sloe gin ketchup, venison bon bon
Duo of beef, 8hour braised blade & fillet, wild mushrooms, beef fat shallots, potato terrine, seasonal greens, chop house butter, red wine jus
Loin of Cod, parsley crust, leeks, mussels and clams, potato chowder

Sticky Figgy Pudding, clotted cream, spiced fig, port fudge sauce
Chocolate, cararmel and chestnut tart, salted vanilla ice cream
Limoncello posset, frosted and frozen berries, Viennese biscuits, blackberry sorbet
English cheeses and accompaniments