Canapés on arrival
Chicken liver parfait on toasted foccacia and onion jam
Smoked salmon with capers and lemon
Free range egg mayonnaise with chives and roasted red pepper
To commence
Honey roasted parsnip soup with parsley croutons
Followed by
Smoked salmon and Cornish mackerel terrine with mustard dressed
young leaves and horseradish oil
The entree
Roasted Cornish turkey with traditional trimmings and a home
made cranberry sauce
Served with goose fat roast potatoes and seasonal vegetables
Baked aubergine, young spinach, Mozzarella with a Pequillo
pepper dressing (V)
Served with minted new potatoes and seasonal vegetables
The dessert
Penventon Christmas pudding
With homemade brandy sauce
Or
Chocolate torte served with Cornish Clotted cream
To end
Coffee and Florentine with home made Penventon fudge
Arrival at 7.00pm for arrival canapés in The Forum Room
Your dinner will be served promptly at 7.30 and dancing will
commence after dinner with carriages for 12.30am.
