Salad of Kennet crayfish, pink grapefruit & Fromage blanc

Chicken & ham hock terrine, sauce gribiche

Cauliflower & almond soup, Raclette cheese on toast (v)

Beef fillet tartare, roast mushrooms, brown bread croutons


Main course

Roast goose with traditional garnishes

Seabass en papillote, fondant potato, herb butter sauce

Wild mushroom & chestnut risotto, winter truffles, Waterloo cheese (v)

Charolais beef cheek, roast onions, Barkham blue, mashed potatoes



Christmas pudding, brandy sauce

Black forest trifle

Mango & lime tart, coconut sorbet

Cheese & biscuits


2 courses 26 pounds. 3 courses 34 pounds
To be taken by the whole table. Please pre-order 48 hours in advance