Available from 1st-24th December 2019
Two Courses: £20 – Three Courses: £25
Starters
Cream of Cauliflower Soup
dressed with curry oil, served with shallot butter and crusty rye bread
Smoked Salmon and Crayfish Salad
served with a whiskey and granny smith Marie Rose sauce, and croutons
Confit Duck Spring Rolls
served on dressed leaves and a plum, orange and anise dipping sauce
Arancini of Winter Beetroot
served on squash purée, dressed with a maple reduction and garnished with micro ruby chard
Mains
Traditional Turkey Dinner
stuffed leg, goose fat roast potatoes, pigs in blankets and all the trimmings
Fillet of Brill
served on pappardelle pasta, spinach, olives and a rich crab bisque cream
Posh Game Pie
served with celeriac fondant, crispy smoked bacon and winter greens
Spiced Parsnip and Smoked Ricotta Wellington
with hassleback potatoes and a redcurrant jus
Desserts
Chef’s Own Christmas Pudding
served with a brandy crème anglaise
Poached William Pear Mille Feuille
with whipped butterscotch crème patisserie and honeycomb ice cream
Potted Chocolate and Baileys Mousse
with an orange and vanilla sabayon, clementine segments and an almond Viennese biscuits
Wiltshire Cheeses
with local cheese biscuits, house chutney, celery and grapes
Upon reservation, a deposit of £10 per person will be required
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.