Festive Menus at The White Horse Hotel

with coconut, mint & cucumber raitha (VE)

with apple, date & tamarind chutney & toasted brioche

with rye bread, capers, lemon and crème fraiche

with dressed watercress & puff pastry (V) (a) (available as a vegan option)

on a bed of wheatberry, apple & cranberry salad (VE)

with Cumberland pigs-in-blankets, roast potatoes, cranberry & orange stuffing, Brussels sprouts with chestnuts, roasted roots & a red wine jus

with a mini apple pie, shredded chestnut sprouts, gratin potatoes & a red wine jus

with seasoned fries and Béarnaise sauce 

on beetroot gnocchi with Tenderstem broccoli, parsnip crisps & pesto

with roasted squash, Tenderstem broccoli & pesto (VE)

with liqueur crème anglaise (V)

with caramel sauce & sprinkles (V)

served warm with whipped cream and cherry sauce (V)

with toffee sauce (VE)

with berries & candy floss (VE)

Cropwell Bishop Stilton & Taw Valley Cheddar with Fudge's biscuits, date chutney & celery (£5 supplement per person)

with tartare sauce

with bloomer bread (V)

with cranberry sauce

with dressed watercress (VE)

with Cumberland pigs-in-blankets, roast potatoes, cranberry & orange stuffing & a red wine jus

with tomato sauce (V)

with Barber's cheddar, Cos lettuce and tomato, served in a linseed bun with fries

with roasted squash, Tenderstem broccoli & pesto (VE)

with pumpkin seeds & toasted briche (V) (available as a vegan option)

with apple, date & tamarind chutney, toasted brioche & roast pear

with rye bread, capers & lemon & creme fraiche

with crisp prosciutto, dressed wild mushrooms & watercress

with dressed watercress & puff pastry (V) (a) (available as a vegan option)

with liqueur crème anglaise (V)

with Bourbon vanilla ice cream & caramel sauce (V)

with berries & candy floss (VE)

warmed brownie, millionaire's salted caramel torte, profiteroles & hazelnut ice cream (V)

Cropwell Bishop Stilton & Taw Valley Cheddar with Fudge's biscuits, date chutney & celery (£5 supplement per person)

with bloomer bread (V)

with cranberry sauce

with dressed watercress (VE)

with rye bread, capers, lemon & crème fraiche

with Cumberland pigs-in-blankets, roast potatoes, cranberry & orange stuffing, Brussel sprouts with chestnuts, roasted roots & a red wine jus

with Barber's cheddar, Cos lettuce and tomato, served in a linseed bun with fries

with tomato sauce (V)

with roasted squash, Tenderstem broccoli & pesto (VE)

with mushroom fricasse, roasted roots, Brussel sprouts with chestnuts & dauphinoise potatoes

with caramel sauce & sprinkles (V)

with toffee sauce (VE)

with berries & candy floss (VE)

with fresh berries & whipped cream (V)

with 'nduja mayo

topped with a pig-in-blanket

with mango chutney & mayo (a)

tossed in sage & onion pesto (V)

on toasted brioche with date chutney

with pickled walnuts (V) (a) (available as vegan option)

with Camembert fondue (V)

with pumpkin seeds & toasted briche (V) (available as a vegan option)

with apple, date & tamarind chutney, toasted brioche & roast pear

on olive & rocket salad (ve)

on a bed of wheatberry, apple & cranberry salad (VE)

with chorizo & creamed peas

with seasoned fries and Béarnaise sauce

on beetroot gnocchi with Tenderstem broccoli, parsnip crisps & pesto

with a whiskey marmalade jus, sweet potato puree and Tenderstem broccoli

with heritage potatoes & onion gravy (V) (available as a vegan option)

with creamy mash and cavolo nero

with dauphinoise potatoes, wilted spinach & a red wine jus

with Bourbon vanilla ice cream & caramel sauce (V)

with berries & candy floss (VE)

with toffee sauce (VE)

Cropwell Bishop Stilton & Taw Valley Cheddar with Fudge's biscuits, date chutney & celery (£5 supplement per person)

with pumpkin seeds & toasted briche (V) (available as a vegan option)

with apple, date & tamarind chutney, toasted brioche & roast pear

on olive & rocket salad (VE)

on a bed of wheatberry, apple & cranberry salad (VE)

with chorizo & creamed peas

with Bourbon vanilla ice cream & caramel sauce (V)

with berries & candy floss (VE)

with toffee sauce (VE)