Please note this menu may change slightly, if some ingredients become unavailable in December.
|Ox cheek braised in red wine with a creamy garlic and leek risotto.|
|Tuscan tomato and basil soup with new season olive oil.|
|Pinneys smoked mackerel with watercress, homemade granary bread, and a peppered lemon mayonnaise.|
|Roast beetroot, orange, ticklemore and toasted hazelnut salad.|
|Bruschetta of seabass with a warm, roast pepper and tomato salsa.|
|Venison steak cooked pink with chestnut and smokey bacon mash, Nacton kale, roasted roots and a port wine sauce.
|Roast cod fillet with sweet potato and chorizo cake, green beans and tomato and roast pepper salsa.|
|Confit of Dingley dell pork belly with cannellini beans, cavalo nero and pancetta.|
|Roasted vegetable and chickpea tagine with apricot cous cous and coriander flat bread.|
|Roast Free Range Turkey with all the trimmings, goose fat roasts, roasted roots and maple glazed brussel sprouts and chestnuts.|
|And to finish...|
|Chocolate tart with a salted caramel sauce and mascarpone ice cream.
|Slow baked vanilla cheesecake with apple and blackberry compote.|
|The Ultimate Plum Pudding with brandy sauce.|
|Blackcurrant and Cassis jelly with homemade vanilla ice cream and crispy tuille.|
|Lemon sorbet with a shot of Russian Vodka.|
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