'Festive Dining Menus'

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Three course festive lunch


Starter
Cream of mushroom soup with garlic croutons

Terrine of ham hock and capers with apricot toast and piccalilli

Smoked haddock fishcake with fresh herbs and horseradish butter sauce

Salad of winter fruits with blue cheese and a honey and mustard dressing

Main Course
Roast Suffolk turkey with all the festive trimmings

Pan fried sea bream fillet with a chorizo and tomato stew and handmade gnocchi

Confit belly of Suffolk pork with mustard mash, apple jelly and carrot puree

Handmade Tagliatelle pasta with pumpkin puree and toasted sage leaves

Pudding
Christmas pudding with port and orange jelly, brandy butter

Chestnut panna cotta delice, chocolate sponge, caramel sauce, praline garnish

Cranberry and ginger cheesecake, cranberry confit, crystallised ginger cubes

Lemon and thyme iced parfait, cracked pepper tuile, thyme syrup, lemon sorbet

Three course festive dinner menu


Starter
Roast cauliflower soup with oloroso sherry and parmesan foam

Smooth chicken and duck liver parfait with poached sultana puree and bitter leaves

Smoked salmon prawn and crayfish roulade with citrus salad and tomato bread chaffs

Balsamic roasted beetroot with goat’s cheese, pine nuts and crispy basil leaves

Main Course
Roast Suffolk turkey with all the festive trimmings

Pan fried halibut fillet with crab and chive crushed potato, crab reduction and mussel sauce

Roast loin of Denham Estate venison with heritage carrots, dauphinoise potatoes sprouting broccoli and port jus

Roast curried pumpkins and squashes with toasted nuts and young shoots

Pudding
Christmas pudding with brandy and orange ice cream, port and mulled wine syrup

White chocolate and baileys bomb, coffee crème Anglaise, choc tuille

Mango & blood orange posset, star anise espuma, cinnamon shortbread

Selection of British cheeses with gooseberry preserve and biscuits

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