Christmas Celebrations. 

November 29 – December 23

Tuesday to Friday | lunch and dinner

whole table must order from Christmas menu | pre-order required for tables of 8+

£25pp deposit at time of booking

3 courses | £50pp

Jerusalem Artichoke Soup. (v)

 

Beetroot Cured Scottish Salmon.

beetroot textures | cucumber | herbs | horseradish

 

Gressingham Duck Terrine

spiced fruit compote | pain d’epice | watercress

  •  

Free Range Caldicott Bronze Turkey.

roast potato | Butler’s banger stuffing | cabbage & chestnuts | cranberry jus

 

Braised Blade of Dry Aged Beef.

honey roasted roots | red wine jus | pan fried dauphinoise

 

Roasted Fillet of Hake.

spiced squash risotto | crispy kale | Twineham Cheese

 

Broccoli & Blue Cheese Pithivier. (v)

poached pear puree | seasonal vegetables | vegetable gravy

  •  

Chapter Christmas Pudding.

vanilla butter | brandy sauce

 

Yule Log.

chocolate | orange |  vanilla cream

 

Crème Brulee.

peanut butter cookie

 

British Cheese Plate. (£5 supplement)

chutney | fruit | crackers

Extras

Ten Four Bakehouse Bread & Salted Butter £5.00  |  Olives £4.50

Mixed seasonal vegetables (serves 5) £15.00

Cheese Platter. (serves 6/8)  £60.00

Mini mince pies (5) £10.00