Haigs Hotel and McKee's Brasserie

with egg plant in tempura batter, red pepper hummus, and herb dressing

with apple sauce, straw potatoes and plum sauce

with pickles, Christmas chutney, and melba toast

with tomato relish

in Marie Rose sauce with home made bread

with traditional trimmings

filled with cranberries, vegetables, walnuts and soft cheese with sweet potatoes and a mushroom sauce

with spring onion mash and pea purée, finished with a chive sauce

with pomme boulangère, green beans, cauliflower cheese with red currant jelly & rosemary sauce

Savoy cabbage, crispy bacon, pommes parmentier an thyme sauce

on a bed of crushed new potatoes with spinach and a tiger prawn sauce

lemon curd with vanilla ice cream, cream, meringue and shortbread biscuit

with brandy sauce (contains nuts)

Baileys cheesecake, lemon tart and stollen cake with blackcurrant sauce and caramel ice cream, served with a tipple of chocolate baileys liqueur

with chocolate and mint ice cream & cherry sauce

with custard

mature Cheddar, wensleydale with cranberries and Port Salut with grapes, chutney, biscuits and celery