Festive Menus at The Jericho

with coconut, mint & cucumber raitha (VE)

with apple, date & tamarind chutney & toasted brioche

with rye bread, capers, lemon and crème fraiche

with dressed watercress & puff pastry (V) (a) (available as a vegan option)

on a bed of wheatberry, apple & cranberry salad (VE)

with Cumberland pigs-in-blankets, roast potatoes, cranberry & orange stuffing, Brussels sprouts with chestnuts, roasted roots & a red wine jus

with a mini apple pie, shredded chestnut sprouts, gratin potatoes & a red wine jus

with seasoned fries and Béarnaise sauce

on beetroot gnocchi with Tenderstem broccoli, parsnip crisps & pesto

with roasted squash, Tenderstem broccoli & pesto (VE)

with liqueur crème anglaise (V)

with caramel sauce & sprinkles (V)

served warm with whipped cream and cherry sauce (V)

with toffee sauce (VE)

with berries & candy floss (VE)

Cropwell Bishop Stilton & Taw Valley Cheddar with Fudge's biscuits, date chutney & celery (£5 supplement per person)

with pumpkin seeds & toasted brioche (V) (available as a vegan option)

with apple, date & tamarind chutney, toasted brioche & roast pear

with rye bread, capers & lemon & creme fraiche

with crisp prosciutto, dressed wild mushrooms & watercress

with dressed watercress & puff pastry (V) (a) (available as a vegan option)

with Cumberland pigs-in-blankets, roast potatoes, cranberry & orange stuffing & a red wine jus

with mushroom fricassée and dauphinoise potatoes (a)

with heritage potatoes & onion gravy (v)  (available as a vegan option)

with boullabaisse sauce, king prawns & samphire (a)

with dauphinoise potatoes, wilted spinach & a red wine jus

with liqueur crème anglaise (V)

with Bourbon vanilla ice cream & caramel sauce (V)

with berries & candy floss (VE)

warmed brownie, millionaire's salted caramel torte, profiteroles & hazelnut ice cream (V)

Cropwell Bishop Stilton & Taw Valley Cheddar with Fudge's biscuits, date chutney & celery (£5 supplement per person)

British & Irish beef patty, topped with Barber’s Cheddar, served in a brioche style bun

served in a linseed bun, with Scotch bonnet tinga sauce, sour cream, gherkin, lettuce & fresh tomato (V)

plant-based patty served on a linseed bun, with melted Gouda alternative, produced from coconut oil (VE)