£12.00 per head
Spey Valley smoked salmon blinis with sour cream and caviar
Chicken liver and foie gras parfait on toast
Applewood smoked cheddar croquettes with spiced tomato chutney
King prawn cocktails on baby gem leaves
Seared beef fillet on potato rostis
Thai chicken satay with peanut sambal dip
Tempura vegetables with wasabi mayonnaise

£8.50 per head
Crayfish crostini with chilli and lime creme fraiche
Mini welsh rarebit with onion jam
Spiced lamb koftas with garlic and mint yoghurt
Caramelised onion and mature cheddar tartlets
Mini Yorkshires with rare roast beef and horseradish
Tempura vegetables with wasabi mayonnaise

Christmas Menu
Winter vegetable and pearl barley broth
Spey Valley smoked salmon, cream cheese and dill
Chicken Liver Paté, port wine sauce and toasted brioche
Roasted chestnut and cranberry tartlet with spiced chutney

*Roast crown of stuffed Norfolk turkey, with pigs in blankets and all the trimmings
*Roast rib of 28 day matured beef
*Pan fried sea bass fillet with chive butter sauce
Wild mushroom, spinach and chestnut wellington with creamed brussel sprouts and parsnip crisps
*All served with seasonal veg

Brioche and Baileys bread and butter pudding with cinnamon cutard
Mulled red wine jelly with Christmas pudding ice cream
Traditional Christmas pudding with brandy butter

Three Courses 22.50

These menus all require booking at least 48 hours in advance
Christmas menu starts on December 1st.
Call the bar on 0207 704 2730 or contact chef Michael Healey 0758 595 9699.