The Charterhouse Pub & Thyme to Dine
STARTERS
King Prawn and Crayfish Cocktail
Homemade Chicken Liver Pate, With toasted Sourdough
Pan fried Peach & Burrata Salad
Pulled Ham Hock Terrine, With Ale and Apple Chutney
Sundried Tomato, Pesto, and Mozzarella Salad, With toasted Pine Nuts
Smoked Salmon and Caper Berries, With fresh Horseradish
Garlic Prawn Gambas Pil Pil, With Chorizo, Dill, and Parsley
Avocado, smoked Salmon and Crayfish, With Marie Rose sauce
MAINS
Roasted Turkey Crown
Roast Ham
Roast Sirloin
Roast Lamb
Vegan Wellington: Beetroot, Chestnut, and Mushroom
Pan fried Fillet of Scottish Salmon, with Prawn and Caper Berry Butter
Pan fried skin on Chicken Breast, With Mushroom Tarragon sauce and Mash
All Roasts served with Goose fat roast potatoes, pigs in blankets, Gravy and Chefs pick of roasted vegetables.
SIDES
Chestnuts and Sprouts, With Pancetta
3 Pigs in Blankets
Goose fat Roast Potatoes
Extra Vegetables
DESSERT
Christmas Pudding, With Brandy Butter or Custard
Vanilla Cheesecake
Banoffee Pie
Sticky Toffee Pudding, With cream
Cheeseboard
