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C H R I S T M A S2 0 1 9
C H R I S T M A S F E S T I V E F A Y R E
TO START
Parsnip and pear soup, parsnip crisps (V)Home cured gin salmon, golden beetroot carpaccio, horseradish dressing
Duck croquettes, fig chutney
TO FOLLOW
Braised shin of beef, horseradish mash, wild mushrooms, carrot puree Roasted breast of goose, Parma ham, red-berry mousse, sweet potato fondant
Poached loin of cod, spinach, parmentier potatoes, beurre blanc Butternut squash ravioli, buttered kale, goats’ cheese velouté (V)
TO INDULGE
Rich chocolate tart, raspberry sorbet Black cherry cheese cake, kirsch jelly
Homemade trio of sorbet; blood orange, pear, blackberry
Tea, coffee and homemade mince pies
This menu is also available for private parties of up to 30 guests in the James Suite
T H R E E C O U R S E S | L U N C H £ 2 4 . 9 5 | D I N N E R £ 2 9 . 9 5
C H R I S T M A S D A Y
TO START
Parsnip and pear soup, parsnip crisps (V)Home cured gin salmon, golden beetroot carpaccio, horseradish dressing
Duck croquette, fig chutneyPrawn and crayfish cocktail, anchovy crisp, tempura tiger prawn
TO FOLLOW
Fillet of Shropshire beef, garlic and parsley pomme puree, wild mushrooms, honey glazed baby carrots, madeira jusRoasted breast of goose, Parma ham, red-berry mousse, sweet potato fondant
Pan fried halibut, hazelnut and herb crust, pomme anna, cavolo nero, pumpkin pureeSpinach, butternut squash and goats cheese Wellington, potato terrine, roasted beetroot, honey glazed carrots (V)
TO INDULGE
Cranberry and cinnamon bread pudding, vanilla crème anglaise Baked citrus cheesecake, blood orange sorbet
Traditional Christmas pudding, brandy sauce, redcurrant compoteSelection of English cheese, Worcestershire hop, Shropshire blue, stinking bishop, plum jelly, chutney, grapes and crackers
Tea, coffee and homemade mince pies
£ 6 9 . 9 5
I N P L U M E @ F E A T H E R S R E S T A U R A N T
B O X I N G D A Y L U N C H
TO START
Parsnip and pear soup, parsnip crisps (V)Home cured gin salmon, golden beetroot carpaccio, horseradish dressing
Duck croquette, fig chutney
TO FOLLOW
Rare roasted sirloin of beef, duck fat roasted new potatoes, honey glazed baby carrots, braised red cabbage, brussels sproutsRoasted breast of goose, Parma ham, red-berry mousse, sweet potato fondant
Poached loin of cod, spinach, parmentier potatoes, beurre blancButternut squash ravioli, buttered kale, goats’ cheese velouté (V)
TO INDULGE
Rich chocolate tart, raspberry sorbet Black cherry cheesecake, kirsch jelly
Homemade trio of sorbet; blood orange, pear, blackberry
Tea, coffee and homemade mince pies
£ 2 4 . 9 5 | S E R V E D I N P L U M E @ F E A T H E R S R E S T A U R A N T
The traditional tug of war between The Feathers and The Bull will take place in the Bull Ring outside the Feathers at around noon. Join us afterwards for lunch in Plume@Feathers
N E W Y E A R S E V E
AMUSE BOUCHE
Jerusalem artichoke velouté
TO START
Salmon and prawn fish cake, Thai spiced crab salad Grilled Mediterranean style salad, pickled shallots, golden beetroot, pea shoots (V)
INTERMEDIATE
Champagne and orange granite
MAINS
Fillet of beef Wellington, chateaux potatoes, roast root vegetables, port and red wine jus Wild mushroom and tarragon strudel, sautéed winter cabbage (V)
DESSERT
Valrhona chocolate trio, dark chocolate brulee, milk chocolate mousse, white chocolate parfait, cranberry syrup
Tea, Coffee and petit fours
£ 6 9 . 9 5
I N P L U M E @ F E A T H E R S R E S T A U R A N T
NOW TAKING BOOKINGS01584 875261
The James Suite adjoining the courtyard garden is now open for meetings, parties and private diningPlume@feathers restaurant and lounge bar opening Friday 18th October
The Feathers bedrooms available from Thursday 28th November
