Roasted breast of duck, potato rosti with braised red cabbage & blackberry glaze

Beef Wellington with horseradish cream

Black olive shortbread, prosciutto and caramelized fig

Beetroot and pink peppercorn marinated salmon on a chive blini with dill cream

Crayfish cocktail on rye bread with curly endive

Red onion and stilton tartlet with sweet chilli jam

Wild mushroom and spinach compote on a polenta cake

Pumpkin and chestnut risotto served in a parmesan cone

Mini mince pies, brandy butter

A selection of assorted chocolate truffles