Get into the Christmas spirit with Ruffled Truffle's fine selection of Christmas meal options while enjoying a stress-free festive season.

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(v) Vegetarian
(VG) Vegan
  • Garlic Butter Prawns served on a bed of Wild Rocket and Grilled Courgettes
  • Poached Salmon with Celeriac Remoulade and Raki Sauce
  • Chicken Liver Pate, Black Fig Chutney Homemade Sourdough Bread Roll
  • Gin Cured Salmon with Pickled Cucumber, Wasabi and Ginger
  • Salmon Fishcakes with Wild Peppery Rocket, Capers and Zesty Lime Dressing
  • Sea Bass Ceviche with Blood Orange Vinaigrette and Lime Juice
  • Smoked Duck Breast with Poached Pearland Walnut with Orange Balsamic Glaze
Vegetarian/Vegan Starters
  • Burrata with Baby Rocket, Orange and Lavender Oil
  • Spinach and Ricotta Ravioli with Sage Butter
  • Oven Roasted Cauliflower on a bed of Wild Watercress with Apple and Beetroot Pesto (VG)
  • Wild Mushroom and Roasted Chestnut Pate, Fresh Tarragon and Cranberries (VG)
  • Pumpkin and Sundried Tomato Ravioli with Thyme Oil (VG)
Main Course - Poultry
  • Breast of Duck, Roasted Beetroot, Baby Leeks and Creamed Cabbage, Red Wine and Orange Jus
  • Pan Roasted Chicken Breast with Wild Garlic, Woodland Mushroom and Asparagus Spears with Beurre Blanc Sauce
  • Ginger Pumpkin Velouté with Roasted Chicken Breast, served with Pears, Apples and Onions
  • Roulade of Cotswold Chicken with Truffle Mushrooms, Leek and Potato Puree, Oven Roasted Root Veg and Tarragon Sauce
  • Chicken Supreme with Sautéed Chicory and Marsala Sauce
  • Chicken Supreme with Porcini Mushroom Sauce
  • Quail with Chanterelle Rillette and Carrot Puree
  • Pan Roasted Guinea Fowl Breast with Truffles and Leek
  • Honey and Orange Glazed Duck Breast with Grilled Courgette Ribbons, Asparagus Spears and Orange Segments
  • Pan roasted Venison Loin, Braised Red Cabbage, Gaufrette Potatoes and Gooseberry Sauce
  • Fillet of Venison with Red Cabbage & Celeriac Puree with Juniper Berries and Red Wine Jus
Main Course - Pork
  • Stuffed Belly of Suckling Pig with warm Pea and Chestnut Mushroom Salad with Cinnamon flavored Apple Sauce
Main Course - Fish
  • Braised Halibut with Cauliflower Puree, Crab Ravioli, White Wine and Prawn Jus
  • Pan Roasted Sea Bass Fillet with Jersey Scallops and Minted Peas
  • Oven Roasted Teriyaki Glazed Salmon Fillet, Red Skin Crushed Potatoes, Asparagus, Corn and Dill Sauce
  • Harissa Coated Hake with Pan Roasted Fennel, Cherry Tomatoes, Mint Salsa
  • Hazelnut Coated Halibut with Seaweed Dumplings and Samphire
Main Course - Meat
  • Roasted 28-Day Matured Fillet of Beef with Woodland Mushrooms and Red Wine Jus, Roast Chateau Potatoes
  • Braised Beef Cheek in Red Wine, Pomme Puree, Provencal Vegetables
  • Fillet of Beef with Roquefort Mousse, Spinach Mash, Wild Mushrooms an Oven Roasted Jersey Potatoes
  • Slow Cooked Shoulder of Lamb with Rosemary and Thyme and House Lamb Gravy
  • Herb Crusted Rack of Lamb with Grilled Tenderstem Broccoli, Pommes D’Allumettes
Main Course - Vegetarian/Vegan
  • Wild Mushroom Butternut Squash Nut Roast Wellington with Roasted Root Vegetables (VG)
  • Vegetable Moussaka Timbales with Rich Tomato Sauce and Baldo Rice Vermicelli
  • Wild Mushroom with Red Wine and Potato Parmentier (VG)
  • Creamy Portobello Stragonoff with Wild Mushrooms
  • Dark chocolate Mouse, Salted Caramel Brownie Bites and Milk Chocolate Cups filled with Raspberry Ganache with Mint
  • Dark Chocolate, Sea Salt and Caramel Tarts, Traditional Strawberry Trifle, Bartlett Pear Crumble
  • Suspira Limano, Lemon Curd Tartlets, Vanilla Panna Cotta with Passion Fruit Coulis
  • Caramelized William Pear Tart & Almond Custard with English Cream
  • Rhubarb Custard Tart with Raspberry & Strawberry Coulis
  • Tiramisu, espresso, Kahlua and Mascarpone Cheese
  • Strawberry Millfeuille, Vanilla Custard, Raspberry Sauce, Vanilla Ice Cream
  • A trio of Chocolate Parfait, Sherry Trifle and Vanilla Ice Cream
  • Raspberries with Lemon Crisp and Lemon Curd
  • Lemon Posset with a Blood Orange Sauce
  • Chocolate and Coffee Cake with Vanilla Ice Cream
  • Zabaglione
  • Dark Chocolate Mousse with Caramelized Hazelnuts
  • Classic Strawberry Trifle