The Christmas Menu at the Caley:

Starters

Creamed celeriac soup.

Duck liver parfait, oatcakes and a cranberry and orange relish.

Smoked haddock and leek tartlet.


Mains

Pan fried halibut with a pea puree, potato galette and a red pepper sauce.

Roast venison with honey-glazed vegetables, fondant potatoes and a berry jus.

Slow roast belly of pork with celeriac mash, apple puree and a rich thyme jus.

Roast root vegetable crumble with a garlic mash.


Desserts

Christmas pudding with brandy butter

Coffee crème brulée with homemade shortbread

Baked custard tart with Armagnac prunes