Four Courses for £55
Starters
Cream of Cauliflower, Hazelnut and Truffle Soup (v)
served with shallot butter and crusty rye bread
Lobster Ravioli
accompanied by a rich crab bisque and radish and courgette shavings
Ham Hock Terrine
with dressed leaves, toast and a port and red onion marmalade
Bruschetta of Chestnut (v)
ruby endive, caramalised apple and melted Roquefort
To Replenish
Sloe Gin Sorbet
Mains
Traditional Turkey Dinner
stuffed leg, goose fat potatoes, pigs in blankets and all the trimmings
Fillet of Brill
served with tiger prawns, samphire, nori butter potatoes and fish cream
Beef Wellington
with fondant potatoes and a Guiness jus
Winter Beetroot Tarte Tatin (v)
with caramelised squash, wild mushroom, potato barrels and a parsnip and thyme cream
Desserts
Chef’s Own Christmas Pudding
with a brandy crème anglaise
Clementine Trifle
with a vanilla, white chocolate and Amaretto chantilly
Poached William Pear
with an apple doughnut, butterscotch, cinnamon and pecan parfait
Wiltshire Cheeses
with local cheese biscuits, house chutney, celery & grapes
On reservation, a deposit of £10 per person will be required. An optional 15% gratuity will also be added to your bill.
All choices must be pre-ordered up to a week in advance.
Some of our dishes contain gluten, nuts, soya and other allergens. Please bring any allergies to our attention when booking.