The Leather Bottle Christmas Menu

Soup of the Day - Homemade vegetable soup topped with croutons

Salmon & Prawns Medley - Smoked salmon & prawn drizzled with marie rose sauce & served with brown bread and mixed leaf salad

Brie & Camembert Wedges – Breaded brie & camembert wedges deep fried and served with gooseberry coulis & mixed leaf salad  Wild Boar Pâté - Wild boar pâté served with toast and mixed leaf salad

Traditional Turkey – Served with seasonal trimmings

Roast Beef – Served with seasonal trimmings

Minted Lamb Shank – Lamb shank marinated in red wine & mint slow cooked and served with bubble and squeak

Plaice Fillets with Prawns – Plaice fillets smothered with prawn bisque & served with new potatoes and seasonal vegetables

Cranberry Bake – Root vegetable and cranberry nut roast topped with goats cheese & served with seasonal trimmings   

Desserts  

Traditional Xmas Pudding – Served with brandy sauce or custard

Apple, Mincemeat & Brandy Crumble – Served with custard, cream or ice cream

Profiteroles – Profiteroles drizzled with chocolate sauce & cream

Lemon Cream Meringue – Served with cream or ice cream

Ice Cream – Vanilla, strawberry or chocolate or a mixture of all three

Cheese & Biscuits – Cheddar, brie & stilton served with celery, grapes & biscuit selection 

Coffee & Mints

Cream of Cauliflower Broccoli & Stilton Soup – Topped with croutons

Salmon & Prawns Medley – Smoked salmon & prawn drizzled with marie rose sauce & served with brown bread and mixed leaf salad Pheasant Pâté – Pheasant pâté served with redcurrant coulis and & toast 

Stilton & Mushroom Knots – Stilton & mushroom wrapped in filo pastry served with gooseberry coulis & mixed leaf salad

Traditional Turkey – Served with seasonal trimmings

Roast Beef – Served with seasonal trimmings

Beef Wellington – Fillet steak topped with pâté, mushroom duxelle wrapped in puff pastry, served in a red wine sauce

Apricot Stuffed Chicken – Supreme of chicken stuffed with apricots, brandy & herbs wrapped with bacon & drizzled with red wine sauce Cranberry Bake – Root vegetable and cranberry nut roast topped with goats cheese & served with seasonal trimmings

Traditional Xmas Pudding – Served with brandy sauce, custard or clotted cream

Strawberry Meringue – Meringue nest filled with fresh strawberries drizzled with strawberry coulis & whipped cream

Malibu Fresh Fruit Salad – Served with whipped cream or ice cream

Creamy Tia Maria Calypso – Rich milk chocolate truffle flavoured with coffee, tia maria bavaroise, glazed & decorated with chocolate plaque

Ice Cream – Vanilla, strawberry or chocolate or a mixture of all three

Cheese & Biscuits – Cheddar, brie & stilton served with celery, grapes & biscuit selection

Coffee & Petit Fours

Soup of the Day – Homemade soup served with croutons

Trio of Game Pâté – Pheasant, wild boar and duck pâté served with toast and mixed leaf salad

Tart Breton – Asparagus, tomato, goats cheese and red onion on a pastry base served with mixed leaf salad

Venison Steak – Grilled and drizzled with redcurrant & juniper sauce served with sauté potatoes and vegetables

Rabbit Pie – Tender diced rabbit with mixed vegetables & stuffing balls encased in puff pastry served with new potatoes & vegetables Apricot Stuffed Chicken – Supreme of chicken stuffed with apricots, brandy and herbs wrapped with bacon and drizzled with red wine sauce

Vegetarian Sausage Chasseur – Vegetarian sausages with chasseur sauce served on a bed of bubble & squeak  Swordfish Steak – Swordfish grilled & drizzled with lemon butter & served with new potatoes & vegetables

Desserts

Cream filled choux buns drizzled with chocolate sauce

Apple, Mincemeat & Brandy Crumble – Served with custard or cream

Malibu Fresh Fruit Salad – Fresh fruit marinated in Malibu & served with whipped cream

Cheese & Biscuits – Cheddar, Brie & Stilton served with celery, grapes & biscuit selection

Coffee & Mints

Restaurant Menu

Starters:

Barnaby Rudge’s Soup Of The Day
Wholesome soup of the day served with crusty bread and butter.

Dolly Varden’s Breaded Brie and Camembert
Breaded brie and camembert parcels served with gooseberry coulis 

Miss. Migg’s Smoked Salmon and Prawn Medley
A medley of smoked salmon and prawns with Marie rose sauce

Joe Willet’s Duck and Orange Pate
Succulent duck and orange smooth pate, served with hot buttered toast 

Betsy Trotwood’s Breaded Garlic Mushrooms
Crispy mushrooms sauteed in garlic and coated in breadcrumbs served with a blue cheese dressing  

Little Nell’s Filo Prawns

Filo pastry prawns with Barbecue sauce.  Served with crusty bread and butter

Grills:

Traddle’s 10oz Half Moon Gammon Steak
Grilled gammon steak served with a savoury cream based sauce with sliced mushrooms, bacon lardons and whole green peppercorns, finished with brandy.

Smike's 12oz Ribeye Steak

Mr. Pickwick’s 8oz Sirloin Steak

Dick Swiveller’s 16oz T Bone Steak

All of our steaks are grilled to your liking and served with mushrooms, tomato, onion rings, and choice of potatoes, salad or seasonal vegetables.

Why not add a sauce?
Choose from Pepper, Diane or Port and Shallot

Mains:

Fagin’s Wild Boar Sausages
Served in a giant Yorkshire pudding with bubble and squeak and onion gravy

Sam Weller’s Loin of Pork

Grilled pork loin smothered in a cider sauce and topped with caramelised apple

Mrs. Bardell’s Supreme of Chicken
Supreme of chicken stuffed with apricot, brandy and herbs wrapped in streaky bacon, drizzled with red wine sauce

Oliver Twist’s Rabbit Pie
Tender diced rabbit with mixed vegetables and stuffing balls encased in puff pastry.

Tommy Traddles’ Lamb Shank
Braised lamb shank in a rosemary and red wine sauce

Bill Syke’s Root Vegetable, Cranberry and Goats Cheese Nut Roast
A mildly spiced roast of mixed vegetables with cranberries and mixed nuts infused with garlic and ginger, topped with French Goats cheese

Tracy Tupman’s Spinach & Mushroom Lasagne
Mushrooms in a tomato and herb sauce with fresh spinach, layered with pasta sheets and topped with a rich cheese sauce, served with salad and garlic bread

All dishes served with a choice of potatoes and salad or seasonal vegetables unless stated.

Desserts:

Mr. Crummles’ Apricot, Apple & Stem Ginger Crumble
Served piping hot with your choice of topping

Rachel Weller’s Sticky Toffee and Hazelnut Meringue

A crisp meringue base filled with sticky toffee and topped with hazelnut creme

Madame De Farge’s Bailey's Cheesecake
A bicuit base topped with Bailey's cheesecake covered with chocolate powder

Susan Nipper’s Banoffee Pie
A digestive biscuit base layered with sliced bananas and toffee sauce, topped with a smooth rich cream decorated with chocolate shavings and a scattering of cocoa powder

Charles Dickens’ Ice Cream
Made from rich Jersey milk. Choose from chocolate, strawberry or vanilla

Mrs. Squeers’ Cheeseboard
A selection of mature cheeses, served with Branston pickle, biscuit selection and grapes and celery