Squid Ink Restaurant, Looe, Cornwall

Available on 25th December – 12.30pm or 14.00pm only

5 courses £65.00

On arrival - Glass of house champagne or Bucks Fizz

Homemade bread sticks with a selection of olives, balsamic vinegar & olive oil (v)

To Start

Roast parsnip & celeriac soup served with a choice of freshly baked rolls (gf/v)

To Follow

Black Tiger prawns in a crisp tempura batter served with a sweet chili dip (gf/shf/df)

Duck liver pate with whole-meal toast, cranberries, mixed leaves & caramelised onion marmalade (n)

Cornish Yarg & walnut parfait served with rocket & sun-dried tomato biscuits (gf/v/n)

‘Dartmouth Smokehouse’ salmon with a horseradish cream and mixed leaf salad (gf)

Main Event

All main courses are served with a selection of seasonal vegetables and potatoes or a side salad if you prefer.

Traditional free range bronze turkey breast with all the trimmings (df)

Medallions of lamb with red currents & a rich port jus (df/gf)

Roasted Mediterranean vegetables & pine nut filo wellington presented on a mere of tomato & red pepper (v)

Roast aged Cornish sirloin with Yorkshire pudding (gf)

Sage & Onion stuffed Monk fish served on a rosemary cream & butter sauce (gf/v)

Sweet Selection

Individual Christmas plum pudding served with a dark rum and mascarpone sauce (v/n)

Belgium chocolate and raspberry brownie presented on a red berry coulis with vanilla ice-cream (gf/v/n)

Vanilla crème brulee served with a fruit of the forest cassis & shortbread biscuit (v)

A selection of Cornish ice-cream or sorbets (gf/v)

Cornish cheeseboard with a selection of savory biscuits & crackers accompanied by grapes, celery & chutney (gf/v/n)

To Finish

Filter coffee or tea, mince pies and Christmas cake

Dietary key: shf = (shellfish) gf = (gluten free) df = (dairy free) v = (vegetarian) n = (contains nuts)