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Christmas

FINAL Christmas header web

We invite you to celebrate Christmas with us here at St. Giles’ Café with our 3 course dinner menu.

Planning a work party? Or a festive dinner party with friends? We can cater for for small intimate gatherings, group events or private functions for up to 25 guests.

Our Christmas Menu is available from the 21st November until 23rd December.

Join us for a celebration to remember, with all the style and attentive service you expect from St. Giles’ Café.

To discuss or arrange a booking, please email us at info@stgilescafe.com or call 01865 554200.

 

Christmas Party Menu

Enjoy three courses for £24.50 or two courses for £18.50

 

 

Beetroot & Dill Cured Gravadlax

homemade spelt bread ¦ rocket salad ¦ tarragon mayonnaise

Devilled Lambs Kidneys

creamed spinach ¦ sourdough toast

Black Pudding & Pumpkin Puree

pumpkin purée ¦ pinenuts ¦ watercress salad

Spiced Root Vegetable Soup (V)

carrots ¦ parsnips ¦ sweet potato ¦ celeriac ¦ fresh bread

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Corn-fed Organic Chicken Breast

carrot & parsnip mash ¦ braised brussels sprouts ¦ walnuts ¦ port reduction

Roasted Fillet of Cod

saffron mashed potato ¦ fine beans ¦ tomato salsa

 Moroccan Spiced Turkey Breast

courgette & apricot bulgar wheat ¦ spinach & cranberry salad

Slow Roast Organic Leg of Lamb

roast figs ¦ pearl barley ¦ red wine gravy

Taleggio Tart (V)

wild mushrooms ¦ onion ¦ garlic ¦ rocket salad ¦ sun-dried tomato & basil pesto

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Rich Chocolate Mousse

clotted cream

Pecan Pie

brandy chantilly

Home made Christmas Pudding

thick custard

Lemon & Nectarine Posset

rosemary shortbread

 All our food is prepared in a kitchen where nuts, gluten & other allergens are present – if you have a food allergy, please let us know before ordering. We operate a BYOW policy for which corkage is charge at £3.50 per bottle. A service charge of 10% will be added to parties of 5 or more, which goes directly to the team who serve you. All prices include VAT at the current rate. Fish may contain bones. V = suitable for vegetarians.
 
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