Duck Liver & Port Parfait*
zesty orange curd, tarragon & sherry vinegar infused with grapes, served with toast
FESTIVE MENU 2021 AT The Deer Park
Last year’s festive season was filled with exquisitely crafted dishes and tempting drinks, and our chefs are already working hard on a brand-new selection of Festive Menus for 2021 celebrations.
Come back soon for every single detail and book your table in advance for the festivities you deserve.
See our full selection of festive menus below:
Sample Classic Festive Menu
STARTERS
Creamy Paris Brown & Oyster Mushrooms
in a white wine cream, topped with garlic & rosemary panagrattoto, served with pastry straws for dipping (v)
Tomato & Roasted Red Pepper Soup
topped with rich sunblush tomatade, served with warm bread & Netherend Farm salted butter (v)
Tomato & Roasted Red Pepper Soup - Vegan serve
served with warm bread and olive oil & balsamic (ve)
Deep-fried Brie*
in panko breadcrumbs and a spiced fruit chutney (v)
Seared Scallops
served with crisp pancetta and minted pea purée (£3 supplement)
Smoked Salmon, Prawn & Crab Pot
topped with Devon crab crème fraiche, served with ciabatta
MAINS
Roasted Turkey
with lemon & thyme stuffing, Cumberland pig in blanket, beef dripping roasted potatoes, seasonal vegetables, bread sauce and gravy
Salmon Fillet with Lobster & Champagne Butter Sauce*
with a king prawn & Devon crab bon-bon, baby spinach and tenderstem broccoli
Candied Vegetable Roast
root vegetables and beetroot topped with pumpkin seeds, pine nuts & cranberries. Served with a red cabbage & beetroot puree, tenderstem broccoli, cavolo nero & pesto (ve)
Slow-cooked Pork Belly & Caramelised Apple Pie*
with dauphinoise potatoes, beetroot & red cabbage purée, crisp sage and a Borderlaise sauce
Prime Beef Burger
with Monterey Jack, lettuce, tomato and burger sauce in a seeded bun, with fries and pickles on the side
10oz Rib-eye Steak
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter (£8 supplement)
8oz Rump Steak
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter (£4 supplement)
DESSERTS
Caramelised Brandy Snap Crème Brûleé
served with home-baked vanilla sable biscuits (v)
Blueberry Polenta Cake
served with berry compôte & vegan vanilla ice cream (made with coconut oil) (ve)
Christmas Pudding*†
filled with vine fruits, almonds and rum, served with brandy sauce (v)
Christmas Pudding - Vegan serve
served with soya vanilla custard (ve)
Plum, Apple & Damson Crumble
topped with demerara sugar crumb served with custard (v)
Plum, Apple & Damson Crumble - Vegan serve
served with soya vanilla custard (ve)
Warm Home-Baked Chocolate Brownie
with Belgian chocolate sauce and vanilla ice cream (v)
Pornstar Martini Eton Mess*
Crunchy meringue, whipped cream, passion fruit and peach & mango compôte, with a dash of Ciroc vanilla vodka - a nod to our favourite cocktail! Over 18s only (v)
House Cheese Board
A selection of British cheeses with Fudge’s savoury biscuits, grapes, celery and chutney (£2 supplement)
Sample Indulgent Festive Menu
STARTERS
Duck Liver & Port Parfait*
zesty orange curd, tarragon & sherry vinegar infused with grapes, served with toast
Tomato & Roasted Red Pepper Soup
topped with rich sunblush tomatade, served with warm bread & Netherend Farm salted butter (v)
Tomato & Roasted Red Pepper Soup - Vegan serve
served with warm bread and olive oil & balsamic (ve)
Seared Scallops
served with crisp pancetta and minted pea purée
Caramelised Shallot & Armagnac Tart Tatin*
topped with creamy goats cheese, served with a fennel & fire roasted pepper salsa (v)
Caramelised Shallot & Armagnac Tart Tatin* - Vegan serve
served with a fennel & fire roasted pepper salsa (ve)
Boxed Baked Camembert
topped with pomegranate & pumpkin seeds, served with rustic toasts. For two to share (v)
Devon Crab & Smoked Salmon
on a sourdough crumpet, with avocado dressing and baby watercress
MAINS
Roasted Turkey
with lemon & thyme stuffing, Cumberland pig in blanket, beef dripping roasted potatoes, seasonal vegetables, bread sauce and gravy
Pan-Fried Seabass & King prawns
on peas, fennel & samphire with baby potatoes and a dill tomato hollandaise
Candied Vegetable Roast
root vegetables and beetroot topped with pumpkin seeds, pine nuts & cranberries. Served with a red cabbage & beetroot puree, tenderstem broccoli, cavolo nero & pesto (ve)
Slow-cooked Pork Belly & Caramelised Apple Pie*
with dauphinoise potatoes, beetroot & red cabbage purée, crisp sage and a Borderlaise sauce
Grilled Venison Steak*
with a port & thyme jus and served with cavolo nero, caramelised shallot and dauphinoise potatoes
8oz Rump Steak
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter
10oz Rib-eye Steak
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter (£4 supplement)
Our Dirty Burger
prime beef burger with crispy bacon and lashings of cheese in a seeded bun with beef dripping sauce, served with fries and pickles on the side
DESSERTS
Apple Strudel Tartlet
served with creamy custard and a salted caramel sauce (v)
Warm Home-Baked Chocolate Brownie
with Belgian chocolate sauce and vanilla ice cream (v)
House Cheese Board
a selection of British cheeses with Fudge’s savoury biscuits, grapes, celery and chutney
Caramelised Brandy Snap Crème Brûleé
served with home-baked vanilla sable biscuits (v)
Blueberry Polenta Cake
served with berry compôte & vegan vanilla ice cream (made with coconut oil) (ve)
Black Forest Melting Bomb*
chocolate brownie, mousse, vanilla ice cream and cherries in Kirsch encased in a dark chocolate sphere, melted with hot chocolate sauce. A modern makeover for a retro classic
Christmas Pudding*†
filled with vine fruits, almonds and rum, served with brandy sauce (v)
Christmas Pudding - Vegan serve
served with soya vanilla custard (ve)
TO FINISH
Green & Blacks Chocolate
Sample Extra Special Festive Menu
STARTERS
Duck Liver & Port Parfait*
zesty orange curd, tarragon & sherry vinegar infused with grapes, served with toast
Tomato & Roasted Red Pepper Soup
topped with rich sunblush tomatade, served with warm bread & Netherend Farm salted butter (v)
Tomato & Roasted Red Pepper Soup - Vegan serve
served with warm bread and olive oil & balsamic (ve)
Seared Scallops
served with crisp pancetta and minted pea purée
Caramelised Shallot & Armagnac Tart Tatin*
topped with creamy goats cheese, served with a fennel & fire roasted pepper salsa (v)
Caramelised Shallot & Armagnac Tart Tatin* - Vegan serve
served with a fennel & fire roasted pepper salsa (ve)
Boxed Baked Camembert
topped with pomegranate & pumpkin seeds, served with rustic toasts. For two to share (v)
Devon Crab & Smoked Salmon
on a sourdough crumpet, with avocado dressing and baby watercress
MAINS
Roasted Turkey
with lemon & thyme stuffing, Cumberland pig in blanket, beef dripping roasted potatoes, seasonal vegetables, bread sauce and gravy
Pan-Fried Seabass & King prawns
on peas, fennel & samphire with baby potatoes and a dill tomato hollandaise
Candied Vegetable Roast
root vegetables and beetroot topped with pumpkin seeds, pine nuts & cranberries. Served with a red cabbage & beetroot puree, tenderstem broccoli, cavolo nero & pesto (ve)
Slow-cooked Pork Belly & Caramelised Apple Pie*
with dauphinoise potatoes, beetroot & red cabbage purée, crisp sage and a Borderlaise sauce
Grilled Venison Steak*
with a port & thyme jus and served with cavolo nero, caramelised shallot and dauphinoise potatoes
8oz Rump Steak
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter
10oz Rib-eye Steak
served with rustic thick-cut chips, roasted mushroom, confit tomato and parsley butter (£4 supplement)
Our Dirty Burger
prime beef burger with crispy bacon and lashings of cheese in a seeded bun with beef dripping sauce, served with fries and pickles on the side
DESSERTS
Apple Strudel Tartlet
served with creamy custard and a salted caramel sauce (v)
Warm Home-Baked Chocolate Brownie
with Belgian chocolate sauce and vanilla ice cream (v)
House Cheese Board
a selection of British cheeses with Fudge’s savoury biscuits, grapes, celery and chutney
Caramelised Brandy Snap Crème Brûleé
served with home-baked vanilla sable biscuits (v)
Blueberry Polenta Cake
served with berry compôte & vegan vanilla ice cream (made with coconut oil) (ve)
Black Forest Melting Bomb*
chocolate brownie, mousse, vanilla ice cream and cherries in Kirsch encased in a dark chocolate sphere, melted with hot chocolate sauce. A modern makeover for a retro classic
Christmas Pudding*†
filled with vine fruits, almonds and rum, served with brandy sauce (v)
Christmas Pudding - Vegan serve
served with soya vanilla custard (ve)
TO FINISH
Green & Blacks Chocolate
Sample Kid's Festive Menu
STARTERS
Tomato & Red Pepper Soup
served with rustic bread and butter (V) or bread, olive oil & balsamic (ve)
Deep-Fried Brie
in panko breadcrumbs with a cranberry sauce (v)
MAINS
Roasted Turkey
with all the trimmings
Tomato Linguine
in tomato sauce with salad (ve)
Margherita Pizza
with carrot sticks (v)
Battered Cod Goujons
with peas and your choice of veg sticks, baby potatoes or fries
DESSERTS
Christmas Pudding
served with soya vanilla custard (ve)
Apple & Plum crumble
topped with a demerara sugar crumb, served with custard (V) or soya vanilla custard (VE)
Warm Home-Baked Chocolate Brownie
with vanilla ice cream (v)
Allergen Information
Our food and drinks are prepared in food areas where cross contamination may occur and our menu descriptions do not include all ingredients. If you have any questions, allergies or intolerances, or you require our allergen information, please let us know before booking and at the time of your visit. Please refer to our allergen information at the time of your visit to check for changes. Full allergen information will be available from early November to allow you to confirm your booking. The information available is, to the best of our knowledge correct, however is subject to change between the time of advance booking and the time of dining.
*Contains alcohol. †Contains tree nuts and/or peanuts. (v) = made with vegetarian ingredients. (ve) = made with vegan ingredients, however some of our preparation and cooking methods could affect this.
SEE ALL OF OUR SAMPLE FESTIVE AND SPECIAL DAY MENUS BELOW:
