Freshly Prepared Soup of the Day Served with a Crusty Bread Roll and Butter

Prawn and Apple Waldorf Salad Finished with Toasted Walnuts and Salsa

Fanned Honeydew Melon with a Light Honey & Ginger Syrup and St Clements Compote

Chef’s Own Chicken Liver Pate with Rosemary and Redcurrant Jelly, Served with Rough Oatcakes

Baked Terrine of Chicken and Black Pudding Wrapped in Bacon with a Spiced Tomato Chutney

Traditional Hand Carved Norfolk Turkey with Festive Trimmings and Cranberry Sauce

Roast Sirloin of Prime Scotch Beef with a Wild Mushroom and Peppercorn Cream, Topped with a Red Onion and Chive Garnish

Grilled Delice of West Coast Scottish Salmon Enveloped with a Prawn and Fennel Sauce with Wild Rice

Pan Fried Breast of Chicken Stuffed with Cheese and Chorizo with Red Pepper and Tomato Coulis

Roast Ham with an Apricot and Cinnamon Compote and a Light BBQ Glaze

Baked Crepes Filled with Ratatouille with a Creamed Sauce and Parmesan Cheese Gratin

Traditional Festive Christmas Pudding with a Rich Brandy Sauce

Selection of 3 Cheeses with Green Grapes, with Rough Oatcakes and Water Biscuits

Baked Apple Strudel with Warm Sauce Anglaise and Nutmeg

Individual Strawberry and Champagne Torte Topped with Crushed Meringue and Marshmallow

Chocolate Fudge Yule Log with Amaretto Cream and Fresh Strawberries