Christmas 2013  

 

Starters

 

Pistachio rolled Pearl Las bonbons, baked onion

& pear purée £4.50

Curried parsnip soup £4.50

Creamed cranberry goats cheese, toasted malt loaf &

watercress £5

Crispy slow cooked pig cheek with roasted plums in

mulled wine £5

Pot roasted pigeon breast with braised red cabbage purée &

mulled wine caramel £5.50

Woods game terrine, toasted sour dough & spiced apricot

chutney £6.50

King prawn fritters in prawn cocktail style with avocado &

lime purée  £6

Liquorice & fennel cured salmon with maple roasted beets &

nutmeg Chantily £6.50

Pan seared scallops with Jerusalem artichoke purée and saffron &

fennel dressing £7.50

 

 

Mains

 

Duo of pork, confit belly & roasted tender loin, potato &

sprout cake, honey and clove £11.50

Woods turkey galantine, sprouts, pigs in blanket, cranberry &

apple compote & roast potatoes  £12.50

Honey & Szechuan pepper glazed duck breast with cabbage,

pancetta & pomme noisette £15.50

Slow braised Welsh lamb shank, root veg mash & caramelised

cranberry jus £16.50

Woods fish & chips with homemade tartar sauce & pea purée £9.50

Roasted cured salmon cauliflower purée, sautéed sprouts & fennel

& saffron dressing £12

Nut encrusted fillet of Pollock with chestnut puree, buttered  leeks

& spiced red wine caramel £12.50

Roasted fillet of sea bass with buttered kale, mussel & saffron

cream  £13.50

Butternut squash, nutmeg & spinach strudel with chestnut noisette

& cranberry & butternut slaw £9

Macaroni, wild mushroom & gorgonzola bake with roasted

walnut salad £9.50

 

Desserts £5

 

Steamed date pudding, vanilla ice cream

Laurent’s Christmas pudding with brandy sauce

Saffron Crème Brule with pistachio biscuits

Pomegranate pannacotta, dark chocolate sorbet & shortbread biscuit

Chocolate brownie with caramel cinnamon mousse

Cheese board with a selection of biscuits £7

 

  

 

 

 

 

 

 

 

     Table d'hote menu  

2 courses £14   

3 courses £17

 

Starters

Creamed cranberry goats cheese, toasted malt loaf

& watercress

Crispy slow cooked pig cheek with roasted plums in mulled wine  

Liquorice and fennel cured salmon with beetroot pesto &

nutmeg Chantilly

Curried parsnip soup

King prawn fritters in prawn cocktail style with avocado & lime purée

 

Mains

Woods turkey galantine ,sprouts ,pigs in blanket ,cranberry & apple compote

Butternut squash , nutmeg & spinach strudel with chestnut noisette &

cranberry & butternut slaw

Roasted cured salmon cauliflower purée with fennel & saffron dressing

Woods fish & chips with homemade tartar sauce & pea purée

Chestnut & parmesan crusted woodland pork loin, chestnut purée,

garlic fine beans & jus

 

Desserts

Laurent’s Christmas pudding with brandy sauce

Saffron crème brulée with shortbread biscuits

Pomegranate panna cotta, dark chocolate sorbet

Chocolate brownie with caramel cinnamon mousse

Cheese board with a selection of biscuits