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• FDRC Team Rules and Competitor Form
   

• MENU FOR XMAS DINNER - Nov 29th
   

STARTERS
* Mushroom Stroganoff Soup (can be served V/VG/NGCI)
Sour cream, sauteed wild mushrooms, crispy garlic and rosemary croutons

* Citrus Cured Salmon Gravlax
Toasted English muffin, horseradish butter, pickled cucumber ribbons, apple gel

* Oven Baked Camembert with Truffled Honey and Candied Walnuts
Homemade caramelised red onion focaccia bread

MAIN COURSE

* Roast Turkey with Chestnut, Bacon and Cranberry Stuffing (Can be served NGCI)
Pigs in blankets, festive vegetables, rosemary roasted potatoes, turkey gravy

* Bacon Wrapped Pork Tenderloin with Apple and Ginger Stuffing
Festive vegetables, pan-roasted potato fondant, cider and sage jus

* Butternut and Sweet Potato Wellington with Blue Cheese Sauce (V Can be served VG)
Festive vegetables, rosemary roasted potatoes, chef’s gravy

DESSERTS

* Christmas Pudding (V Can be served VG/NGCI)
Brandy sauce

* Black Forrest Pavlova (V can be served VG/NGCI)
Amaretto cream, port steeped cherries dipped in chocolate, chocolate shavings

* Affogato (V Can be served GF)
Served with vanilla ice cream, espresso shot, mince pie

* Cheeseboard (V can be served NGCI)
Wensleydale and Cranberry, French Brie, Blue Stilton
Served with crackers, nuts, figs, honey, pickles, olives and chutney

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