Starter

• Roasted cauliflower soup, almonds, green onions (V, Vg)

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• Pork and apricot terrine, pistachio crumb, pear chutney, pickle salad

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• Pastrami cured salmon, cucumber and chive raita, sesame seed grissini

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• Roasted butternut squash with wild rice, baby leeks and truffle (V, Vg)

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Mains

• Turkey breast, sage and onion stuffing, pigs in blanket, roast potatoes, turkey gravy

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• Gressingham duck breast, confit duck leg potato hash, creamed cabbage à la français, ruby port jus

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• Pan fried fillet of bass, saffron potato, buttered greens, tomato and prawn beurre blanc

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• Celeriac, wild mushroom and sage wellington, salt-baked celeriac purée, salsa verde (V, Vg)

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• Lasagne with spinach tofu ricotta (V, Vg)
  

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• 
  Served with honey parsnips and carrots, Brussel sprouts with chestnuts, green vegetables

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Dessert

• Handmade The Classroom Christmas pudding, brandy custard, dried cranberries, holly (V) (we can also make vegan upon request)

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• Brioche doughnuts, salted toffee sauce, caramelised banana, rum and raisin ice cream (V)

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• Mulled cider jelly, gingerbread ice cream, cinnamon and apple Viennese whirls

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• Chocolate orange mousse, clementine pastille, cinnamon ice cream (V, Vg)

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Mince pies