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CHRISTMAS MENU

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STARTERS

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WILD PHEASANT TERRINE WITH SCOTCH WHISKEY BUTTER

and toasted sultana and fennel bread

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CELERIAC AND WALNUT SOUP

served with Swiss cave aged gruyere croutes

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BURNT APPLE GNOCCHI, ON CREAMED GOATS CHEESE

with petit salad

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CALEDONIAN BEEF FILLET CARPACCIO

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

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MAINS

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BLACK FEATHER TURKEY PUFF PIE

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

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ROASTED FILLET OF NORTH SEA TROUT

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

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BRAISED OX CHEEK

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

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QUINOA, WINTER SQUASH AND ISRAELI COUSCOUS RISOTTO (V)

with roasted romanesco and piquillo pepper coulis

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DESERTS

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CHRISTMAS PUDDING

with brandy sauce and redcurrants

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CHOCOLATE AND HAZELNUT TORTE

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

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MALBEC, THYME AND VANILLA POACHED PEAR

with chestnut Chantilly cream.

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SELECTION OF ICE CREAMS AND SORBETS

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THE FORESTERS ARMS’ ALL BRITISH CHEESE BOARD

(£5 supplement)

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2 COURSES £25

3 COURSES £30

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

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