CTC Cambridge

To start:

• Medium rare, roast sirloin of Belted Galloway beef, horseradish crème fraiche & granary bread
• Mushroom & tarragon terrine, crisp bread, red currant & balsamic dressing
• Scottish salmon, caper & dill pâté, beetroot, pistachio & oatcakes
• Masala roast cauliflower soup, croutons & herb oil

To follow:

• Roast British Turkey, duck fat roast potatoes, chestnut stuffing, honey roast parsnip & carrot, Brussel sprouts, pigs in blankets, sage & onion Yorkshire pudding & red wine jus
  
• Pan fried fillet of line caught fish, roast new potatoes, wild mushroom, roast celeriac, shallot, caper, white wine & herb cream
• Slow roast belly of Berkshire pork, crackling, apple & sage puree, mashed potato, honey roast carrot, Brussels sprouts, baby onion & red wine jus
• Roast squash, spinach & leek pie, roast potatoes, honey roast carrot & parsnip, Brussels sprouts, red currant & port jus
• Fillet of British beef (hand-cut, minimum 7oz), served medium rare, roast tomato, field mushroom, beef dripping chips, dressed leaves & red wine jus (£10 supplement)

To finish:

• Dark chocolate brownie, warm chocolate sauce, honeycomb crumb & salted caramel ice cream
• Sticky toffee pudding, warm toffee sauce & vanilla ice cream
• Orange & cinnamon creme brûlée & shortbread
• Three scoops of Artisan ice cream
• Selection of British cheese, salted lavosh, spiced apple chutney (£4.50 supplement)
• Chocolate orange truffle to finish-

All dietary requirements must be stated at the time

Please forward your name and menu choices to sarahcarlyle58@yahoo.com. In the same manner as last year, please send a £10 deposit to: S.L.Carlyle
Sort Code 40-47-86
Account Number 80576972

The remaining amount to be paid directly to The Chequers, together with any drinks consumed, on the day.