Unwrap the most wonderful time of the year at Ufford Park Resort

Selection of sandwiches

Turkey and stuffing  [gf on request]

Brie and cranberry  [gf on request]

Egg mayonnaise and cress  [gf on request]

Smoked salmon and avocado  [gf on request]

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Cranberry and white chocolate scone, clotted cream, jam

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Festive sausage roll

Gingerbread cookie

Yule log cake

Festive fudge

Traditional mince pies

Starter

Butternut squash and miso velouté, chilli, ginger and lime (V, VG, GF)

Chicken liver and cognac pate, crispy bacon butter, caramelised red onion marmalade with warm toasted brioche. (GF on request)

Crispy melt in middle brie, cranberry and orange chutney, watercress salad. (V, VG on request)

Lobster and scallop ravioli, light sun-blushed tomato cream, and chive oil.

Prawn, smoked salmon and crayfish cocktail, Marie Rose sauce, confit cherry tomato, cucumber, mixed seed bread. (DF, GF on request)

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Intermezzo

Blackberry sorbet finished with cassis VG, V, GF

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Main Course

Butter and rosemary roasted turkey breast roulade with sage and onion sausage stuffing, thyme and garlic duck fat roast potatoes, traditional root vegetables, seasonal greens, pigs in blankets, roast turkey gravy. (GF on request)

Butternut squash, aubergine and fire-roasted red pepper roast, rosemary and garlic roast potatoes, traditional root vegetables, seasonal greens, miso and chestnut mushroom gravy. (VG, V, GF)

 28-day aged fillet of English beef, French pate, Parmesan fleuron, king oyster mushroom, cavallo Nero, blackberry and merlot jus. (GF)

Herb-crusted wild cod loin, chorizo and butterbean cassoulet, saffron chateaux potato, tempura mussels. (GF)

Caramelised Roscoff onion and marinated beetroot tart tatin with aged balsamic and thyme, glazed goats’ cheese and candied walnuts (V, VG on request)

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Dessert

Starter

Butternut squash and miso velouté, chilli, ginger and lime (V, VG, GF)

Prawn, smoked salmon and crayfish cocktail, Marie Rose sauce, confit cherry tomato, pickled cucumber, mixed seed bread.

Chicken liver and cognac pâté, crispy bacon butter, caramelised red onion marmalade, with warm, toasted brioche. (GF on request)

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Main course

Butter and rosemary roasted turkey breast roulade with sage and onion sausage stuffing, thyme and garlic duck fat roast potatoes, traditional root vegetables, seasonal greens, pigs in blankets, and roast turkey gravy. (GF on request)

Caramelised Roscoff onion and marinated beetroot tart tatin with aged balsamic and thyme, glazed goats’ cheese and candied walnuts (V, VG on request)

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Dessert

Selection of artisan breads, rolls and breadsticks

Classic Caesar salad, fresh parmesan, sourdough croutons, Caesar dressing

Tomato and red onion salad, bocconcini mozzarella. (VG)

Rocket and parmesan salad, white truffle oil.

Houmous, olives, balsamic and olive oil, olive focaccia (VG)

Chicken liver pate, red onion and port marmalade and ciabatta croutons

Fresh and smoked seafood platter with dill mayonnaise.

Hand-carved turkey breast with cranberry sauce.

Mediterranean vegetable and pesto ciabatta pizza (VG)

Roast Sirloin of English beef, horseradish cream, balsamic shallots

Maple-glazed roast ham with piccalilli

Salt and pepper tofu kebabs, pineapple salsa and sweet chilli(VG)

Korean-style chicken wings with chilli and spring onion

Warm brie and caramelised onion tartelette

Hog roast sausage rolls, pork, sage, onion and apple

Oriental style chicken kebabs, with stir-fried rice.

Garlic and rosemary roasted new potatoes with Maldon sea salt. (VG)

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Dessert platter

Giant pavlova with seasonal berries, vanilla cream

Double chocolate brownie, Chocolate sauce, fresh strawberries (VG).

Platter of British cheeses, plum and apple chutney, crackers, celery and grapes.

Warm mince pies

Exotic fruit salad, Greek style yoghurt. (VG)

Starter

Soup of the day, warm, crusty bread (VG)

Thai-style fishcakes chilli, lime, pineapple salsa, sweet chilli, coriander oil

Caprese salad heirloom tomato and buffalo mozzarella salad, fresh basil pesto, sea salt and cracked black pepper, olive oil (GF) (V)

chicken liver pate, red onion marmalade, baby leaves, toasted brioche

Classic prawn cocktail, baby gem, Marie Rose sauce, cucumber and confit tomato, granary bread

Marinated Mediterranean vegetable and grilled artichoke crostini, red pepper houmous, and roasted garlic (VG) (V)
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Main course

Carvery Featuring succulent roasted meats, including butter and rosemary roasted turkey, topside of English beef and honey roasted gammon served with all of the classic roast accompaniments, including roasted potatoes, seasonal vegetables, rich pan gravy and Yorkshire puddings

(Nutless roast with chick peas and butternut squash VG)

From the kitchen:

Flame-grilled beef burger, brioche bun, maple-cured streaky bacon, double cheese, tomato, baby gem, red onion, burger sauce, French fries, slaw

Crispy beer-battered wild cod fillet, triple-cooked chips, mushy peas, tartar sauce.

Hasselback tofu marinated with tandoori spices served with pilau rice, chutneys and naan bread.

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Dessert

Classic black forest gateau, marinated cherries and vanilla cream

Selection of British cheeses, celery, grapes, savoury wafers, plum and apple chutney

Christmas pudding, spiced brandy sauce, and chocolate rum butter (V)

Vanilla crème brule, shortbread biscuit, fresh berries

Chocolate brownie sundae, vanilla cream, coconut, and chocolate sauce (VG)

Eggnog custard tart with warm garibaldi biscuits (V)

Main course

Butter and rosemary roasted turkey breast, thyme and garlic duck fat roast potatoes, traditional root vegetables, seasonal greens, sage and onion sausage stuffing, pigs in blanket, roast turkey gravy. (GF on request)

Or

Organic salmon fillet baked with citrus fruits and dill, dauphinoise potato, fine beans and sauted sprouts, hollandaise sauce. (GF)

Or

Butternut squash, aubergine and fire-roasted red pepper roast, rosemary and garlic roast potatoes, traditional root vegetables, seasonal greens, miso and chestnut mushroom gravy. (VG, V, GF)

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Dessert
Black forest gateaux, devil’s food cake, chocolate ganache, black cherry and vanilla bean cream

Or

Christmas pudding, spiced brandy sauce, chocolate rum butter. (V) (VG on request)

Or

Baked vanilla cheesecake, spiced seasonal berry compote

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Coffee or Tea with mini mince pies

Starter

Seared monkfish with sweetcorn puree, sesame prawn toast, and sweet and sour (GF)

Or

Tomato, roasted red pepper and sweet potato velouté, Cajun-spiced sour cream (VG on request)

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Middle course
 Haggis, neeps and tatties.
(champagne sorbet for vegetarians, VG)

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Main course
 Seared fillet of English beef and sticky short rib, smoked pomme puree, pot roast carrots, caramelised shallot, red wine jus  (GF)

Or

Miso risotto with mushrooms and marinated tofu, charred broccoli with black garlic and olives, roast baby carrots, and dill pesto
V (VG on request)

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Dessert
melt-in-the-middle chocolate fondant, vanilla bean ice cream, macerated raspberries

Cheese
crispy brie with caramelised onion marmalade, aged balsamic
(GF on request)

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Tea, coffee and truffles