Roasted local turkey
with chipolata in bacon, chestnut stuffing, turkey jus
and homemadecranberry sauce, served with roast potatoes
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Roasted rump of Herefordshire beef
and soft green peppercorn sauce,
served with fondant potatoes
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Salmon fishcake with fresh parsley sauce,
served with buttered steamed salad potatoes
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Wild and field mushroom risotto (V)
made with wine and fresh vegetable stock,
finished with wild roquette and parmesan shavings
All main courses served with butter tossed beans,
carrots, mange tout and brussel sprouts