Christmas Eve Dinner

Homemade soup
Seared cold smoked salmon, brown crab panna cotta, cucumber, samphire, capers, preserved lemon relish, charcoal wafers
Confit belly of Norfolk pork, white pudding, parsnip and apple slaw, chestnuts, Dijon mustard and crispy pork cheek fritter
Honey cured goats’ cheese, bonfire smoked beetroot, apples, cassis onions, pickled walnut ketchup
Crispy panko scallops, peppered neeps, haggis, lamb’s wool, chip shop curry sauce

Celeriac sage’n’onion stuffing pithivier, black cabbage, apples, hazelnuts, smoked cheddar fondue
Sticky Sichuan aubergine, sundried tomato-roasted chilli-peanut salsa, golden sesame dumplings, torn mozzarella, charred greens, Asian basil oil
Grilled fillet of seabass, melted leeks, mussels, stem broccoli, seaweed and caper butter potatoes, white wine cream
Treacle cured Haunch of Venison, red cabbage, parsnip pan haggerty, blackberry and Rutland sloe gin ketchup, venison bon bon
Bacon wrapped monkfish, creamed potato, curly kale, bourguignon garnish, red wine carrot
Fillet of scotch beef, crispy potato terrine, beef dripping hollandaise, scorched little gem, wild mushroom and stilton duxelle, classic peppercorn sauce

Italian Chocolate
Chocolate salami, whipped chocolate and olive oil parfait, pistachio biscotti, ‘tiramisu’ panna cotta, boozy chocolate wine poached fruits
Sticky Figgy Pudding, clotted cream, spiced fig, boozy port fudge sauce
Gingerbread arctic roll, caramelized pear, ginger nut praline mousse, pear, and lime curd
Blackberry and cassis torte, frosted and frozen berries, white chocolate and lemon ripple ice cream
English cheeses and accompaniments