Christmas Eve Dinner

Seared cold smoked salmon, candy beetroot tartare, apple, dill, horseradish – buttermilk whip
Pan roasted breast of local partridge, ivory lentil risotto, pancetta, roasted winter vegetable dressing, thyme honey
Lanark blue cheese crème brulee, pickled figs, walnut and raisin shortbread, celery and apple
Crispy panko scallops, peppered neeps, haggis, lambs wool, chip shop curry sauce

Celeriac sage’n’onion stuffing pithivier, black cabbage, apples, hazelnuts, smoked cheddar fondue
Grilled fillet of sea bass, leeks, crushed potatoes, mussel ‘Kyiv’s’
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

Espresso and chocolate delice, amaretti biscuits, almonds pralines , amaretto ice cream
Limoncello liquor posset, blackcurrant ripple ice cream, Sicilian pistachio cookies, frosted and frozen berries
Sticky Figgy Pudding, clotted cream, spiced fig, port fudge sauce
English cheeses and accompaniments