Traditional Roast Turkey with all the trimmings
Slow-cooked Pork Belly with a sticky port sauce
Pangassius Fish Fillet served with a caper and cranberry sauce
Leek Tartlet topped with a poached egg served on a bed of spinach and caressed with a tangy tomato sauce (v)
All main courses served with seasonal vegetables,
roast parsnips and potatoes of the day.