1011Boxing DayAfter a great nights rest awake to a delicious breakfast before exploring the local attractions and villages just a short drive from the hotel or take a trip to the Trafford centre to enjoy some bargain hunting in the sales. Alternatively relax and enjoy our leisure and spa facilities through the day. We are set in the heart of beautiful countryside and within easy reach of the delightful peak district, our team will be happy to recommend and assit you in fi nding some great local jaunts. In the evening return and join us for your fi nal dinner in the form of a three course banquet with surprise festive entertainment to round off your stay. Awake on the 27th for one fi nal breakfast before we bid you farewell. to startConfi t free range chicken, shallot and tarragon terrine,truffl ed bean and lentil dressing, ciabatta crisps Thai style vegetable brothserved with sweet chilli spatzeliCrispy camembert cheese with waldorf salad and shallot and walnut dressing followed byRoasted stuffed saddle of Casterbridge lamb, stuffed with apricots and rosemary, dauphinoise potatoes, vegetable caponata and red wine jusPan fried fi llet of seabass, lemon and saffron risotto, fi ne ratatouille sauce Baked portabello mushroom glazed with crottin goats cheese, braised endive with a sesame and honey dressing to fi nish Warm treacle tart Cinnamon ice cream Jam doughnut bread and butter pudding,served with raspberry ripple ice creamSelection of British and French cheese, served with celery, grapes, chutney and crackers LunchBoxing Day Dinner menu

1213Boxing Day LunchLet us take care of you After a hectic Christmas Day, why not let us take care of you, and celebrate Boxing Day in Nathaniels restaurant? £30 per adult£15 per childTables can be booked from 12.30pm to 3pmAlternative children's menu is availableSee terms and conditions on page 19to startPressed ham hock, sweet pineapple pickle, grain mustard and honey dressing Classic smoked salmon, served with lemon, capers, shallots and horseradish dressingTwice baked cheddar cheese onion souffl é, pear chutney, port syrup Cream of tomato and red pepper soup followed bySlow roasted rib of beef, Yorkshire puddings, buttered market vegetables, pan juice gravyChar grilled rump of lamb, sweet pea and mint polenta, sauté green beans and tomato and rosemary jus Steamed fi llets of plaice, fi lled with olive mousse, parsley new potatoes, lemon and dill butterBaked aubergine and pepper parmigana, glazed with parmesan cheese rocket and red onion saladto fi nish Black forest highball, topped with bitter chocolate sorbet Sticky jam doughnut bread and butter pudding with raspberry infused anglaiseCrispy chocolate and hazelnut spring roll, chocolate sauce and vanilla ice cream A selection of British and French cheeses served with water biscuit, grapes, celery and fresh chutney___Coffee and hand rolled truffl es