Our head Chef Foued has created Christmas dinner set menu.
Starter
Prawn cocktail
Cucumber, baby gem leaves and Marie Rose sauce
311 kCal
12g Protein
Cr
Crustaceans
Eg
Contains Egg
Mu
Contain Mustard
Sy
Contain Soya
W
Contains wheat
Flourless chocolate brownie
Chilli almonds and vanilla ice cream
727 kCal
5g Protein
Eg
Contains Egg
M
Contains milk
N
Contains nuts (including peanuts)
GF
Gluten free
V
Vegetarian
Black pudding and pork shoulder terrine
Cranberry jam served with bay zaatar crackers
570 kCal
23g Protein
G
Cereals containing gluten
M
Contains milk
N
Contains nuts (including peanuts)
Se
Contain Sesame
SO2
Sulphur Dioxide
Sautéed wild mushrooms
On Ras El Hanout hummus, toasted pita bread
265 kCal
3g Protein
Ce
Contain Celery
G
Cereals containing gluten
M
Contains milk
N
Contains nuts (including peanuts)
PE
Contains peanuts
Se
Contain Sesame
Sy
Contain Soya
SO2
Sulphur Dioxide
V
Vegetarian
Ve
Vegan
Seafood chowder
Bay fennel seeds soda bread
512 kCal
27g Protein
Cr
Crustaceans
F
Contains Fish
M
Contains milk
W
Contains wheat
Mains
Stuffed turkey roulade
Apricot, pistachio, Cashel bleu stuffing, smoked bacon jam, pickled cranberries and roasted potato
606 kCal
48g Protein
G
Cereals containing gluten
M
Contains milk
N
Contains nuts (including peanuts)
SO2
Sulphur Dioxide
W
Contains wheat
Pan-fried halibut steak
Pea puree, leek fondue, sauce Vierge
Chargrilled 10oz Hereford striploin steak a la francaise
Peas, fondant potatoes and café de Paris butter
Seared venison steak
Celeriac puree, pulled confit of duck and red wine reduction
Desert
Apple mince pie
Cream vanilla mascarpone
* A discretionary 10% will be added to groups of 6+
** Please note for health and safety reasons we cannot take in cakes not made on the premises or any other food.
Profcal wishes to state that the supplied nutrition and allergen information is given in good faith and is intended for educational purposes only. It is based upon the breakdown of the product formulation and data supplied by the head chef / appointed person(s), raw material manufacturers and suppliers, and nutrient software supporting the UK and European nutrient databank from the Office of Public Sector Information (OPSI).
Whilst Profcal makes every effort to obtain comprehensive nutritional and allergen specification from manufacturers and suppliers to support the analysis of each food item, such data is not always available and therefore, absolute values cannot always be provided.
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