Tartlet of shitake mushroom stroganoff on a bed of wild rocket and balsamic glaze.
Pumpkin and ginger soup garnished with truffle cream.
Pear poached in red wine, cinnamon, star anise, sprinkled with Stilton and walnuts.
Duck rillette on toasted artisan bread with cranberry sauce.
Pan-fried Venison served with port and juniper berry sauce, with red cabbage and roasted sweet potatoes.
Speyside Aberdeen Angus Fillet of Beef Wellington with Red wine and Shallot sauce, served with Dauphinoise potato and seasonal vegetable.
Local crown of turkey served with all the traditional Christmas trimmings.
Paupiette of yellow fin sole with smoked salmon mousse and white wine accompanied by minted new potatoes and Christmas vegetables.
Peppered Mushroom and onion pudding with roast potatoes and Christmas vegetables.
Traditional Christmas pudding served with Brandy sauce.
Garnished Cheese Board with six English and Continental cheeses.
Chocolate truffle torte with amaretto ice cream.
A trio of Movenpick Swiss ice cream with mixed berries.
For two course served at lunch time only 10 % optional charge will be added to all bills of 6 people or more. Menu served from 1st December until 24th December. An early booking discount of 10% will be given if booked before November 30th 2012
Telephone 01582 460005