Christmas Menu 2015 .pdf

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Original filename: Christmas Menu 2015.pdf
Author: Nobuko Okamura

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£35 per person

Celeriac veloute
Black truffle, quail and ham hock Scotch egg

Game terrine
Pickled girolles, port and raisin puree, toasted brioche

Hansen and Lydersen smoked salmon
Pickled cucumber, caperberries, buttered rye

Goat’s cheese mousse
Gingerbread, beetroot, cobnuts, raspberry and hazelnut dressing


Roast turkey
Stuffing, honey glazed parsnips, cranberry sauce

Braised Ox cheek
Parisienne potatoes, pancetta, sprout tops, red wine jus

Fillet of plaice
Olive oil pomme puree, salted grapes, sauce Veronique

Hay baked celeriac
Braised pearl barley, spruce oil, wild mushroom tea


Christmas pudding
Armagnac custard and redcurrants

12 Hay Hill yule log
Sour cherries and eggnog ice cream

Treacle tart
Clotted cream ice cream and fresh raspberries

Selection of Artisan cheese from Mons and Neal’s Yard
(£5 supplement per person)

A discretionary 13.5% service charge will be added to your bill

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