STARTERS

WILD PHEASANT TERRINE WITH MULLED WINE JELLY

smoked butter and toasted sultana and fennel sourdough

CELERIAC AND WALNUT SOUP

served with Swiss cave aged gruyere croutes

CALEDONIAN BEEF FILLET CARPACCIO

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

FENNEL AND ORANGE CURED SMOKED SALMON

with caramelized lemon, pickled walnuts fresh artisan breads and butter

MAINS

BLACK FEATHER TURKEY PUFF PIE WITH PORK

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

BRAISED OX CHEEK

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

ROASTED FILLET OF NORTH SEA TROUT

served with heritage potatoes, samphire and a lightly spiced mussel and crab cream

QUINOA, WINTER SQUASH AND ISRAELI COUSCOUS RISOTTO (V) (VE)

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 £30

3 COURSES £35

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