December Main Menu at The Schoolhouse Restaurant and Hotel In Swindon
£ 28.00 for Main Course & Starter or Dessert.
£ 32.50 for Starter, Main Course and Dessert.
All prices are per person and include vat.
Lunch or dinner from 30 November 2020 .
Dietary requirements can be accommodated if we are informed in advance.
Our December main menu is available for parties of 14 or less.
See our party menus for larger groups.
Please confirm reservations within 3 days with a £ 15.00 per person non-refundable deposit.
Menu choices required 7 days prior to arrival for parties of 8 or more.
In the event of cancellation up to 11 days before arrival or earlier deposits may be used in January 2021 when dining of our main menu.
Maximum £ 15.00 deposit per person.
Deposits will be lost if reservations are cancelled 10 days or less before arrival.
We strongly recommend that reservations are made only for guests who confirmed attendance.
We can always add guests to a reservation. Reduction in numbers will cause lost deposits.
Honey roasted goat cheese with pine kernels, raspberry & balsamic dressing.
Artichoke fonds with mushroom duxelle “aux gratin” and spinach & parmesan sauce.
Ardennes pate, Cumberland sauce & brioche.
Game croquette, red currant sauce.
Prawn cocktail, sauce Canadienne.
Smoked salmon salad.
Bacon wrapped turkey tournedos, sage, onion and apple stuffing, white wine jus and Cranberry & whisky jelly.
Rib eye of beef steak, béarnaise sauce. (+£4.00)
Cured ham wrapped pheasant supreme with mushroom duxelle and caper & sherry jus.
Rump of veal, shallot jus.
Confit of duck with pear, bacon and red wine jus.
Fillet of venison, grand verneur sauce. (+£6.00)
Herb crusted cod, olive, tomato & basil sauce.
Seafood, tomato & basil risotto, bread & salad.
Gigantes beans & roasted pepper risotto with carrot spaghetti and broccoli fritters.
Artichoke “aux gratin” with cheddar & cream.
Chocolate dessert with bavaroise, frozen parfait & mousse.
Steamed Christmas pudding, brandy sauce.
Lemon posset, fruits of the forest compote.
Mulled wine poached pears with mulled wine sauce and cream cheese.
Selection of cheeses & oat cakes.
Steamed caramel pudding, toffee sauce.
Fruits of the forest cheesecake.