A glass of Buck's Fizz or Mulled wine with Chef's selection of canapés

Salmon, smoked salmon and mixed herb terrine, horseradish dressing

Duck and apricot rillette, mixed leaves, tarragon emulsion

Chilli infused tiger prawn and vegetable chowder

Cream of celeriac and chive soup

Traditional roast turkey with all the festive trimmings

Supreme of haddock, crushed garlic potatoes, caraway seed sauce

Medallions of pork, sage hash brown, scallion jus

Grilled fillet of sea bass, grain mustard mash, white wine cream

Double baked Parmesan cheese and rocket soufflé, cranberry butter sauce

Individual Hintlesham Hall Christmas pudding with brandy sauce

Vanilla crème brulée, crisp tuille biscuit

Milk chocolate delice served on a marble of coulis

Home made mandarin sorbet served with fresh fruits

La cafetière coffee served with festive petits fours