STARTERS

WILD PHEASANT TERRINE WITH SCOTCH WHISKEY BUTTER

and toasted sultana and fennel bread

CELERIAC AND WALNUT SOUP

served with Swiss cave aged gruyere croutes

BURNT APPLE GNOCCHI, ON CREAMED GOATS CHEESE

with petit salad

CALEDONIAN BEEF FILLET CARPACCIO

with heritage beetroots, horse radish and balsamic glaze (£1 supplement)

MAINS

BLACK FEATHER TURKEY PUFF PIE

with sage and onion stuffing, pigs in blankets, sautéed potatoes lardons and chestnuts and dripping roasted potatoes.

ROASTED FILLET OF NORTH SEA TROUT

served with star anise sautéed new potatoes, samphire, and a saffron, champagne and dill sauce

BRAISED OX CHEEK

with rosemary fondant potato, salsify, fine green beans and a wholegrain mustard jus

QUINOA, WINTER SQUASH AND ISRAELI COUSCOUS RISOTTO (V)

with roasted romanesco and piquillo pepper coulis

DESERTS

CHRISTMAS PUDDING

with brandy sauce and redcurrants

CHOCOLATE AND HAZELNUT TORTE

with white chocolate ice cream, chocolate tuille and dark chocolate and raspberry sauce.

MALBEC, THYME AND VANILLA POACHED PEAR

with chestnut Chantilly cream.

SELECTION OF ICE CREAMS AND SORBETS

THE FORESTERS ARMS’ ALL BRITISH CHEESE BOARD

(£5 supplement)

2 COURSES £25

3 COURSES £30

(V) Vegetarian (VE) Vegan (GF) Gluten Free