CHRISTMAS MENU

STARTERS

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Chicken liver pâté, served with caramelised red onion chutney, green leaves & balsamic reduction.

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Cullen skink soup, made from smoked haddock, mussels, potatoes & leeks.

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MAIN COURSES

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Wild mushroom risotto, served with Taleggio and Parmesan cheese; topped with truffle oil.

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Stuffed turkey wrapped in pancetta, served with honey-roasted carrots, parsnip, potatoes, Brussels sprouts & pigs in blankets; topped with gravy.

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DESSERT

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Warm Italian panettone, served with mascarpone & Nutella cream.