Festive Christmas Fayre Fine Dining at the Multi Award Winning Swan & Cemetery

Starters

Winter vegetable soup (V)
served with ciabatta croutons

Homemade smooth chicken liver pate
served with a crisp house salad, melba toast, topped with a cranberry jelly

Handpicked wild mushrooms sautéed in onion
herbs and garlic butter served on a rustic bruchetta base finished with a blue cheese glaze

Plump North Atlantic Greenland prawns
smoked salmon salad finished with homemade Marie Rose sauce, served with wholemeal bread and butter

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Mains

Free range Norfolk turkey breast
served with crisp yroast potatoes, streaky bacon wrapped chipolata and homemade chestnut and sage stuffing

Slow roast topside of 30 day hung beef
in Chef’s own Merlot wine gravy with fresh baby shallots and thyme

Oven poached wild salmon fillet
buttered new potatoes with a tasty prawn and dill sauce

Vegetable Wellington
A thyme and garlic oven roasted Portabella mushroom topped with beetroot and
creamy goat’s cheese. Encased in golden puff pastry and served with a tomato ragu

All meals served with a selection of seasonal vegetables

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Desserts

Traditional Plum Christmas pudding
served with our own French brandy sauce and a red berry garnish

Luxury Chocolate Cheesecake
A delicious rich cake served with chocolate sauce and ice cream

Brandy snap basket
filled with our own mince pie ice cream