The Brasserie   —   Christmas 2011         
Starters 
Spiced parsnip soup with bacon croutons (V)     [ 1 ]
Deep fried camembert with port and cranberry jus (V)     [ 2 ]
Tiger prawns ~ pan fried in ginger and coriander     [ 3 ]
Prawn & Smoked Salmon cocktail with granary bread     [ 4 ] 
Chicken liver and cognac paté with toasts and onion chutney     [ 5 ]
Mini duck and hoi sin spring rolls     [ 6 ]

Mains 
Traditional roast turkey     [ 1 ]
~ with sage & onion stuffing, roast potatoes, parsnips and pigs in blankets 
Sirloin Steak     [ 2 ]
~ with chunky chips, mixed salad and garlic mushrooms
Braised shank of lamb     [ 3 ]
~ with dauphinois potatoes, parsnip chips and red wine reduction 
Grilled salmon fillet     [ 4 ]
~ with smoked salmon and prawn cream, crispy leeks and new potatoes 
Mushroom & Stilton pie   (V)     [ 5 ]
~ with roasted new potatoes and vegetarian gravy 
Vegetable Nut Loaf   (V)     [ 6 ]
~ with roasted new potatoes and vegetarian gravy

[ all main meals served with a selection of seasonal vegetables ]

Desserts 
Traditional Christmas pudding with cream and brandy sauce     [ 1 ]
Champagne sorbet with crème de cassis coulis     [ 2 ]
Rhubarb and vanilla crème brulée     [ 3 ]
Cherry biscotti cheesecake with cherry jam and vanilla ice cream     [ 4 ]
Chocolate truffle torte with ice cream and baileys cream     [ 5 ]
Selection of cheeses served with biscuits, grapes, celery & onion chutney     [ 6 ]