T he White Horse at Easton

Lunch menu, 25^th December 2009

Christmas Day

A glass of mulled wine served on arrival with a selection of canapés from local produce

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To start

Carpaccio of Paul Denny’s local venison fillet, caper and herb dressing, parmesan

Oak smoked salmon from Pinneys of Orford, toasted brioche, herb salad  

Pressed winter vegetable terrine

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Parsnip and honey soup shots

Main course

Roast Norfolk Bronze Turkey served with cranberry and whisky sauce, bread sauce, traditional accompaniments

Roast Brandeston goose, chestnut stuffing, redcurrant jelly, traditional accompaniments

Kirk Stribling’s Aldeburgh-caught sea bass, Brancaster mussels, saffron broth, fennel, crushed new potatoes* 

 Risotto of wild mushrooms with truffle oil, crème fraiche, parmesan

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Pudding

Homemade Christmas pudding with Baron de Sigonac Armagnac, cream or custard

A homemade mince pie to Mrs Beeton’s recipe, cream, Cognac butter

A bitter chocolate and chestnut Yule log with a rich chocolate sauce

Winter berry fruit terrine in a Sauternes jelly, winter raspberry coulis

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British cheeses selected by Hamish Johnston with nuts, oatcakes, quince chutney

Coffee & petit fours

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*Please note the fish course is likely to vary according to what Kirk catches on Christmas Eve!

£55.00 per adult, £27.50 per child