DECEMBER LUNCH MENU
STARTERS
FRESHWATER PRAWNS & SMOKED SALMON SALAD
Served on a nest of leaves topped with marie rose sauce
CHEF’S HOMEMADE LEEK & SWEET POTATO SOUP (v)
LOCAL BUTCHERS HOMEMADE HAGGIS & BLACK PUDDING
Coated with a wild mushroom & drambuie cream sauce
STOVE BAKED BUTTON MUSHROOMS
Coated with a creamy garlic sauce (v)
MAIN COURSE
ROAST CUMBERLAND TURKEY Presented with chipolata sausages & pork, chestnut
& sage stuffing, finished with a natural gravy
E SCALOPE OF COD
Accompanied by a cheddar cheese & chive cream sauce
GOOSNARGH DUCK BREAST
Presented with a port & orange jus lie Accompanied by red onion, pepper & sweet chilli noodles
G UINEA FOWL STUFFED WITH HOMEMADE HAGGIS
Coated with a wild mushroom & madeira sauce
CHICKPEA, SPINACH & TOMATO CURRY
Accompanied by a timbale of basmati rice (v)
DESSERTS
TRADITIONAL CHRISTMAS PUDDING
Napped with creamy cognac sauce
ORIGINAL BAILEYS & MASCARPONE CHEESECAKE
Accompanied by white chocolate sauce
MOSAIC OF EXOTIC FRESH FRUITS Accompanied by Mango & Passion fruit sorbet presented in a brandy snap basket
PROFITEROLES FILLED WITH CHANTILLY CREAM Coated with Belgium chocolate sauce
FARMHOUSE STILTON & MATURE CHEDDAR Served with celery sticks & biscuits
Please make us aware of any dietry requirements or allergies and our chef will try to accomodate
£25:00 PER HEAD
A deposit of £10:00 per person is required as
confirmation of your booking
Please complete the form on the back of the menu
and return to us at least one week prior |
Tel:
01228 560239 | Email:
info@fantails.co.uk 
