High Table Menu

Home-cured salmon in Maldon sea salt
with a gin and tonic marinade
Caviar and dill blinis
Baby watercress
Devilled quail?s egg
Remoulade sauce
*
Chargrilled loin of Denham Estate venison
Venison and redcurrant meatballs
Rosemary and sweet potato frittata
Bouquetière of fresh vegetables
Claret jus (A)
*
Italian cheeseboard
*
?Buche de Noel?
Chocolate, raspberry and
candied chestnut roulade
Winter berry compote
*
Coffee and mints
.
.
Vegetarian Menus
.
Griddled tofu with a gin and tonic marinade
Buckwheat and dill blinis
Baby watercress
Devilled quail?s egg
Remoulade sauce
*
Caramelised shallot, baby spinach and
pecan nut tarte tatin
Rosemary and sweet potato frittata
Bouquetière of seasonal vegetables
Provencal sauce (N)
*
Italian cheeseboard
*
?Buche de Noel?
Chocolate, raspberry and candied chestnut roulade
Winter berry compote
*
Coffee and mints

Heirloom tomato and spinach soup
with Montgomery cheese croutons
*
Roast breast of turkey
Newmarket chipolatas wrapped in maple-glazed bacon
Apricot and tarragon stuffing
Roast potatoes
Parsnips, baton carrots
Brussel sprouts
Cranberry and red wine sauces (A)
*
Christmas pudding
Brandy sauce
Mince pie (A)
.
.
VEGETARIAN MENU
.
Heirloom tomato and spinach soup
with Montgomery cheese croutons
*
Pumpkin, chestnut and ricotta pithivier
Roast potatoes
Parsnips, baton carrots
Brussel sprouts
Cranberry and red wine sauces (A)
*
Christmas pudding
Brandy sauce