Organic Smoked Salmon with Buckwheat Bilini & Caviar ~*~ Melon Rose with Medori Melon Parisienne ~*~ Duck Liver Parfait with Plum Chutney and Melba Toast
INTERMEDIATE COURSES
Bucks Fizz Sorbet
MAIN COURSES
Roast Breast of Shropshire Turkey, Chipolata Sausages, Prune & Chestnut Stuffing, with Traditional Gravy. ~*~ Roast Local Goose with Apple and Cranberry Stuffing served with a Port Wine Sauce. ~*~ Timbale of Wild Mushroom, Lentils and Courgettes served in Rosti Potato and Spinach. ~*~ Beef Fillet Rossini Hussey Style. ~*~ All Served with Roast Potatoes, Sprouts, Braised Cabbage with Bacon, Honey Roast Parsnips & Carrots.
DESSERTS
Traditional Christmas Pudding with Brandy Sauce. ~*~ Warm Winter Berries with Vanilla Pod Ice Cream ~*~ White Chocolate & Baileys Mousse with Shortbread ~*~ Wrekin Blue Cheese with Oatcakes ~*~ Freshly Brewed Coffee and Mince Pies
