Festive Set Menu
Three courses for £35
4th - 23rd December
Excluding Sundays
Starters
Soup of the Day
Homemade on the day.
Chicken Liver Pate
Homemade at the Plough & Sail and served with Raoul's cherry compote and crostinis.
Tiger Prawns
Cooked in chilli and garlic butter with warm crusty bread. (Gluten-free on request)
Wedge of Brie
A wedge of Brie rolled in breadcrumbs with cranberry and thyme sauce.
Pâté
Smoked mackerel and horseradish Pâté, served on a toasted crumpet with beetroot puree.
Main Courses
Traditional Roast Turkey
Roast Turkey with sage and onion stuffing and all the trimmings.
Seabass Fillets
Roast Seabass fillets in a honey & orange glaze, charred chicory, tenderstem broccoli, served on tarragon lentils (GF)
Pork Belly
Slow braised pork belly in a poached pear and sage sauce, spice braised red cabbage served with apple-infused creamy potato.
Duck Confit
Duck confit served with herb-coated fondant potato buttered spinach and a roasted plum sauce.
Vegi Welly
Homemade goats cheese, red onion, mushroom & spinach Wellington and roasted New potatoes with a tomato sauce. (V)
Sweets
A selection of freshly homemade sweets