Three courses
£21.95
S TA RT E R S
DESSERTS
Soup of the day
with rustic bread and butter (v)
Gingerbread crème brûlée
with flavours of cinnamon & ginger with
sultana & oatmeal cookies (v)
Roasted Portobello mushrooms
in white-wine velouté topped with chestnut & cranberry
brioche crumb with toasted suprema bocata bread (v)
Severn & Wye smoked salmon
on rye bread with dill-marinated cucumber and sour cream
Ham hock, carrot and mustard terrine
with golden beetroot piccalilli and toasted suprema bocata bread
Christmas pudding
filled with vine fruits & almonds soaked in
white rum with brandy sauce (v)
Belgian chocolate ganache torte
with vanilla pod ice cream
and chocolate sauce (v)
MAIN COURSES
Glazed lemon tart
with cranberry cream and
British blackcurrant curd (v)
New Year’s roast:
Choose from beef, chicken, pork loin or leg of lamb
with goose-fat-roasted potatoes, seasonal greens,
honey-roasted carrots, Yorkshire pudding and gravy
Individual Cheddar truckle
with a selection of Fudge’s nut & mixed
seed biscuits, grapes, celery and
rum-soaked baby figs (v)
Roasted salmon fillet
with wholegrain mustard & cider mashed potato, spinach,
samphire and mussels in tomato & white-wine velouté
­—
Slow-cooked smoky beef short rib
with horseradish bubble & squeak, onion petals and red-wine jus
Honey, fig and Dolcelatté mixed nut roast
with baby beetroots, tenderstem broccoli and walnut dressing (v)
Roasted chicken
with lemon & garlic confit, fries, jus and aioli
9oz 28-day-aged rib-eye steak
with twice-cooked chunky chips, crispy onions and baby kale
(+£6pp)
Wagyu burger
with smoked Cheddar, crispy onions, relish,
sweet potato fries and aioli (+£2pp)
All our food is prepared in a kitchen where nuts,
cereals containing gluten, and other allergens are present
and our menu descriptions do not include all ingredients.
Our fish may contain small bones. (v) = made with vegetarian
ingredients, however some of our preparation and cooking
methods could affect this. If you have a food allergy
or intolerance confirmation of allergen information will
be available from early November to allow you to confirm
your booking. The allergen information is, to the best of our
knowledge correct, however, it is subject to change between
the time of advance booking and time of dining. Please ask to
see the allergen guide at the time of your visit to check if there
have been any changes that may affect you.
P CP/X M16P1/N DM/2/50
Croxton Manor Cheddar soufflé
with celeriac remoulade and spiced pear & hazelnut salad (v)