FESTIVE MENU

with Dolcelatte, simmered in a creamy sauce and served on toast (V)

with lemon rice and sugar snaps (VE)

with coconut cream and sourdough (V)

with horseradish crème fraîche, pickles and Melba toast.

with cured cucumber, lemon crème fraîche and sourdough.

with creamy festive colcannon, crispy roots and a mushroom & merlot sauce.

on saffron dill mash with stem broccoli, roasted red peppers and sage & onion pesto.

served with roast potatoes, Cumberland pig-in-a-blanket, chestnut & cranberry stuffing, Brussels sprouts with chestnuts, roasted roots and red wine jus.

with triple-cooked chips and Béarnaise sauce.

with baby Red King Edward roast potatoes, stem broccoli & roasted roots (VE)

with coconut ice sorbet, candied fruits and pecans (VE)

with Jersey cream and amaretto custard (V)

with caramel cream and popping candy (V)

with Bourbon vanilla ice cream (V)

Taw Valley Cheddar and Garstang Blue served with Fudge's biscuits, chutney and celery (V)