A Very Merry Christmas

A very, very merry Christmas from all of us in the kitchen for tonights candle-lit dinner. A few unusual flavours on the menu tonight - we hope that everyone enjoys it...

THE MENU IS:

On the table

Mackeral paté with liquorice

Beetroot with horseradish

To start

Moules mariniere

Borsch

In the middle

Italian style rabbit pie, with herbs, red wine and black olives

Oriental style sea bass, with ginger, spring onions and soy sauce

Langsett style roasted duck, with bigarade sauce

all served with cabbage with caraway and various roasted vegetables

In between

Strawberry and roast pepper sorbet

To end

Maureen’s Treacle tart with whisky mac cream
 
Christmas pudding with Cyril’s rum sauce

Yorkshire’s cheese with a bit of honey comb and walnuts

 

Thank you!