Starters

Chestnut and Parsnip Soup
Creamy roasted chestnut and parsnip soup with a drizzle of sage oil. (Vegan, GF)

Beetroot Carpaccio
Thinly sliced roasted beetroot with goat cheese, candied walnuts, and a balsamic glaze. (GF, vegan option available)

Crab Cakes
Golden crab cakes with a zesty lemon aioli, served with a peppery arugula salad.

Mains

Coq au Vin
Classic French dish of chicken slow-cooked in red wine with mushrooms, bacon, and onions, served with buttery mashed potatoes. (GF)

Herb-Crusted Cod
Baked cod with a herbed crust, served with a cauliflower purée and sautéed kale. (GF)

Stuffed Portobello Mushrooms
Large portobello mushrooms stuffed with a mix of quinoa, sun-dried tomatoes, spinach, and pine nuts, served with roasted seasonal vegetables and a drizzle of balsamic reduction. (Vegan, GF)

Desserts

Sticky Toffee Pudding
A rich, moist date cake drenched in toffee sauce, served with a scoop of vanilla ice cream.

Cranberry and Orange Cheesecake
A tangy cheesecake with a cranberry compote and a hint of orange zest. (GF)

Chocolate and Hazelnut Tart
A rich chocolate tart with a hazelnut crust, served with a vegan salted caramel drizzle. (Vegan, GF)

Suggested Cocktail: Winter Spritz
A refreshing blend of Aperol, prosecco, and a splash of spiced cranberry juice.