Christmas – Table Five Clifton

STUFFED AUBERGINE

Minced lamb with tomato sauce and fresh herbs, stuffed into aubergine and oven-baked, served with smoked garlic yoghurt.

Courgette, carrot, auberges and peppers, layered with béchamel and homemade tomato sauce, served with crispy potatoes.

Pan-fried sea bass served with creamy parsnip purée, lightly wilted spinach, sun-dried tomatoes, onion and garlic.

Chicken breast marinated with garden herbs, served with honey-glazed carrots, crisp potatoes, and wild mushroom sauce.

Slow-cooked lamb shank, served with asparagus, over a risotto-style base.

Figs & walnuts, Tulum cheese, apple, and pomegranate, tossed over mixed leaves.

Lamb shish, marinated in herbs and spices, served with garden salad.

Lamb and chicken shish, marinated in herbs and spices, served with garden salad.

Chicken shish, marinated in herbs and spices, served with garden salad.

Classic baked rice pudding caramelised in the oven and served cold with hazelnut.