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.