Spiced parsnip soup. (V)
Game terrine with pistachio nuts, wrapped in streaky bacon, apple and currant chutney, port reduction.
Goats cheese mousse, walnut dressing, apple, beetroot, dressed leaves.
Rabbit rilette, pickled mushrooms, pear compote, dressed leaves.
Smoked haddock and salmon timbale, caper salsa, tomato vinaigrette, pickled cucumber.
Traditional roast turkey, onion and sage puree, chipolatas, vegetables.
Pan fried sea bass, potato cake with herbs, ginger and parsnip puree, fish vanilla sauce, greens.
Pumpkin risotto, rocket leaves, toasted pumpkin seeds, parmesan. (V)
Braised blade of beef, mustard mash potato, glazed shallot, wild mushrooms, whisky sauce, vegetables.
Pan fried rump of Sharpham Park venison, chestnut puree, celeriac dauphinoise, juniper jus, red cabbage, greens.
Christmas pudding, brandy sauce.
Passion fruit crème brulee, shortbread biscuit.
Búche de Noel with chestnut, chocolate sauce.
Warm apple pudding, cinnamon ice cream, roasted apple puree.
Selected English farmhouse cheeses.
Coffee and homemade petit fours.
Three courses £29.95 Two courses £25.00