Christmas Eve Dinner

Assiette of salmon, - smoked salmon, preserved lemon and mascarpone cheesecake; salmon, leek and horseradish tartlet; smoked salmon parfait, caraway and dill crackers
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
Tandoori butternut squash, ancient grains, saffron creamed spinach, minted feta whip, broccoli-pumpkin seed – pickled chilli pakora
Loin of cod, blue cheese rarebit , leek & potato rosti, curly kale, mussels, and cider cream
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
Limoncelllo posset, festive orange ice cream, langues des chat biscuits
English cheeses and accompaniments
The toffee plate, - Sticky toffee pudding, butterscotch delice, Treacle and somerset apple brandy tart, smoked sea salt caramel ice cream