2012 Menu

Appetizer

Loomswood Duck and Wild Mushroom Terrine served with mulled poached pear and orange salad, nutmeg crisps in a Cumberland port sauce
or
Fresh Salmon and Dill Fishcake with beetroot cured salmon, pea and bean salad and Chantilly watercress crème fraîche
or
Warm Mary Quicke’s Goat’s Cheese and Apple Chutney Tartlet with butternut squash and courgette salad in a honey and rosemary dressing

Main course

Roast Chicken Breast filled with puy lentil and sage seasoning served with gratin dauphinoise, Chantenay carrots, fine beans and smoked bacon crackling in a thyme sauce
or
Up-side Down Shallot Tart with salt crust baked celeriac and Greek style baby spinach and wild mushrooms

Dessert

Warm Rustic Bramley Apple Christmas Pudding Strudel caramelised plum and pecan nut praline served with thick vanilla pod double cream
or
Belgium Chocolate Dipped Choux Pastry Rolls served with white chocolate ice cream and drunken kirsch cherries
or
Devon Blue Cheese served with roast fig, apple and cider chutney and a walnut and raisin loaf
****
Tea, Coffee & After Dinner Mints