Chicago Party Nights Shared

Starters

Celeriac and wild mushroom soup finished with truffle oil (V)

Rillette of smoked trout, on carpaccio of beetroot and horseradish cream

Mains

Roasted turkey breast and glazed gammon, herb stuffing and chipolata sausage,
Brussels sprouts, chantenay carrots, honey roast parsnips and roast potatoes
and natural jus

Roasted fillet of salmon, scallion mash, panache of winter vegetables
and lemon butter sauce

Red onion and goat's cheese tart, roasted new potatoes,
salad and balsamic reduction (V)

Desserts

Individual chocolate and raspberry terrine with vanilla seed Anglaise

Orange and cranberry frangipane tart with clotted cream ice cream
 

Freshly brewed coffee and mince pies