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Chef has created two very special menus for you to enjoy. Throughout December we welcome you, your colleagues, family and friends to dine in one of the superb restaurants to celebrate the festive season from 3rd December - 24th December whilst enjoying your members complimentary dining when dining in:

Wernher Restaurants for Lunch from Wednesday to Sunday* or,

Adam's Brasserie for Lunch or Dinner from Sunday* to Friday.

* Please note a minimum of four diners are required for Sunday Lunch in either restaurant until 7pm.

Adam's Brasserie
Wernher Restaurant
Spiced pumpkin soup
Roast potato and celeriac veloute
with chilli and cinnamon profiteroles
with leeks and black sesame seed dressing
Grilled crottin of goat's cheese
Wild mushroom and Madeira scented fricassee
fine bean and cherry tomato salad and mustard emulsion
artichoke puree, parsley rosti and crisp vegetables
Terrine of Scottish salmon
Confit Scottish salmon fillet
buckwheat blini and caviar dressing
waldorf salad, citrus blini and caviar dressing
Pressing of slow cooked rabbit and roasted hazelnuts
Duck and pigeon terrine
served with grilled ginger break and prune chutney
home made cinnamon and orange brioche with cranberry chutney
Main Courses
Main Courses
Roast seasonal Norfolk turkey
Traditional roast bronze turkey
finished with stuffing, chipolatas, duck fat roast potatoes and glaced root vegetables
roast potatoes, seasonal vegetables and sage & onion stuffing
Green herb gnocchi with wilted rocket
Camembert souffle
finished with a poached hen's egg and tomato concassee
roast vegetables and black grape sauce
Seared fillet of seabass
Poached pave of brill
set on crab risotto with chilli and pineapple salsa
beetroot risotto, sauteed curly kale and black olive crusted crayfish
Slow cooked Casterbridge beef
Loin of locally sourced venison Wellington
with pearl barley and calvados cream reduction
shitake and tarragon duxelle, garlic pomme puree, mulled red cabbage, roasted carrots and redcurrant jus
Traditional Christmas pudding
Traditional Christmas pudding
with brandy butter and warm brandy sauce
with brandy butter and warm brandy sauce
Caramelised lime tart
Baked lemon and lime cheesecake
St Clements sorbet
with mandarin sorbet
Traditional treacle tart
Broken Black Forest gateaux
and clotted cream ice cream
black cherry ice cream and red wine reduction
Chocolate and rum mousse
Baby Wobbly Bottom farm goat's cheese
with poached satsumas
with walnut bread, spiced pear chutney and celery
Lunch £25 / Dinner £32.50
Lunch £30 / Dinner £42.50
Jazz Sunday Lunch £35
All day Sunday £32.50
Prices shown are prior to members complimentary dining.


To reserve your table please contacts reservations on 01582 698888 or book online with links above.
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