Maple-roasted Carrot and Parsnip Soup (v)
Topped with crispy greens, served with toasted sourdough bread & butter.
FESTIVE MENU AT NICHOLSON’S
For all your festive celebrations, there’s our 3-course Festive Menu, from 24th November – 31st December 2020 (excluding Christmas Day and Boxing Day).
Unwrap seasonal specialities like our Roast Breast of Turkey, Slow-Cooked Pork Belly, 9oz Chargrilled Rib Eye Steak (+£5), Sea Bass Fillets, and the ultimate indulgent dessert, our salted caramel chocolate bar.
There are also plenty of vegetarian and vegan options, so the festivities are for everyone.
Excited for festive flavours, but not had time to book before your visit? No problem! Our normal menu will be updated from 1st December to include a selection of our best festive dishes, meaning you can enjoy the seasonal flavours even if you’ve not booked our 3-course Festive Menu before popping in.
Note: Pricing varies by pub, so find your local for all the info you need. A £10 deposit is required per person.
Festive Menu
Starter
King Prawn & Smoked Salmon Cocktail
King prawns in a Marie Rose sauce with smoked Scottish salmon on a bed of lettuce. Served with farmhouse bread and butter.
Duck Liver Pâté
Smooth pâté flavoured with port and served with an apple & date chutney and toasted ciabatta bread.
Sun-Blushed Cherry Tomato & Basil Tart (ve)
Cherry tomatoes with basil pesto and tomato chutney baked in a puff pastry case with a balsamic dressing.
Mains
Roast Breast of Turkey
Hand-carved turkey served with a bacon and chestnut stuffing, red onion & Cumberland pigs in blankets, glazed Chantenay carrots, glazed greens, roast parsnip and oven-roasted potatoes. Served with a jug of rich gravy.
Chargrilled 9oz Rib Eye Steak (+£5 supplement)
21-day-aged ribeye steak topped with garlic butter, served with a roasted flat mushroom, plum tomato, crispy hand-battered onion rings and chips.
Choose your sauce: Blue cheese, mushroom & bacon^ or peppercorn^
Grilled Sea Bass Fillets
Served on herb-crushed baby potatoes, and glazed green beans, with a king prawn, chive and champagne butter wine sauce.
Slow-cooked Pork Belly
Roasted with honey and served with bubble & squeak mashed potato, glazed Chantenay carrots, steamed greens, a baked apple and a rich apple brandy sauce.
Vegetable and Cranberry Nut Roast (ve)
Root vegetable, cranberry and nut roast served with glazed Chantenay carrots, winter greens, roast parsnip and oven-roasted potatoes. Served with a jug of rich gravy.
Desserts
Christmas Pudding (v)
Traditional pudding with sultanas and raisins soaked in dark rum, citrus peel and festive spices, served with a rich brandy sauce.
Salted Caramel and Dark Chocolate Bar (ve)
Salted caramel mousse on a rich chocolate base served with a rich fruit compote
Passionfruit Cheesecake (V)
White chocolate and passion fruit cheesecake served with a mint and strawberry salsa.
Champagne Sorbet (ve)
With fresh strawberries and blueberries.
Cheese board (v) (£2.50 supplement)
Taw valley mature Cheddar, Cropwell Bishop Stilton and soft Camembert served with an apple & date chutney, crackers and grapes.