01249 730363risingsun@wickwarbrewing.co.uk| 32 Bowden Hill, Lacock, Chippenham, Wilts SN15 2PP

Christmas Menu

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The Rising Sun Christmas Day Menu


5 C o u r s e M e n u – £ 5 9 . 9 5


Pre Starters

Amuse Bouche, Goats cheese and cranberry arancini, with a smoked beetroot mayo.


Two Pigeon Breasts, wrapped in Parma Ham, served on bubble and squeak with a Drambuie cream sauce.

Semi Salted Cod, with a potato and chestnut stuffing, drizzled with olive oil.

Grilled King Prawns, Scallops and bacon in a creamy lobster sauce.

Celeriac Sage and Pear Soup, served with blue cheese croutons, finished with warm breads.

Sorbet Course

Champagne and mint.

Main Course

Traditional Turkey Breast, served with Honey Roast Parsnips, seasonal vegetables, locally sourced sausages,

wrapped in bacon, cranberry stuffing, and homemade fluffy roast potatoes, finished with a home made gravy.

Slow cooked Rib of Beef (medium rare) served with dauphinoise potatoes, greens and carrots cooked in butter, red wine gravy and Yorkshire puddings.

Mushroom and Brie Wellington with balsamic, honey roasted baby root vegetables, pickled walnuts and Madeira vegetable gravy.

Monk Fish poached in Red Wine, on a pea and watercress puree, sprouts, bacon and parmentier potatoes.


Baileys Crème brulee with shortbread and salted caramel ice cream.

Trio of Chocolate, chocolate brownie, mocha panna cotta, and chocolate orange torte with chocolate popping candy.

Christmas pudding with brandy cream sauce and confit orange.

Sherry trifle made with seasonal fruits topped with chocolate sprinkles.

To Finish -Coffee or tea & petit fours.

The Rising Sun Christmas Menu


3 C o u r s e F e s t i v e M e n u – £ 2 1 . 9 5



Chicken Liver Pate, with Cranberry and Clementine, served with rustic toasted bread and festive chutney.

Stilton and Caramelised Pear Salad, with shaved beetroot.

Festive Homemade Soup, served with rustic roll.


Traditional Turkey, served with pigs in blankets, cranberry stuffing, seasonal vegetables, roast potatoes and a rich gravy.

Herb Crusted Cod, with a sage and onion potato cake, served with green beans and a homemade creamy tarragon sauce.

Sweet Potato and Chilli Cheese Puff Pastry Tart, served with parsnip mash, seasonal vegetables and a creamy rosemary sauce.


Christmas Pudding, served with a rich brandy sauce.

Chocolate Fudge Brownie, served with a local vanilla ice cream.

Hot Lemon Sponge, with a confit of orange, finished with pouring ice cream.

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