Today’s soup
with toasted rustic bread (v)
(ve) option available
The Anchor Inn
Brewood Road, Cross Green, Wolverhampton, West Midlands, WV10 7PW
ENJOY THE FESTIVE SEASON AT The Anchor Inn
This year our Festive Menu runs from 26th November until 29th December (excluding Christmas Day and Boxing Day, when different extra-special set menus are available instead).
For just £19.95 for 2-courses, we’ve an array of tasty treats for you to choose from such as our luxurious Duck & Port Parfait, our delicious Pan-Fried Sea Bass Fillets with mussels and clams, and our heart-warming Damson & Gin Bakewell Tart.
And don’t forget, we’ve a wonderful range of Drinks Packages available at special prices exclusively when you pre-order – the perfect way to make your Festive occasion extra special.
Please download the pre-order form below and send via email directly, after filling out the required fields, by clicking here. Alternatively, you can print out the form and hand it in at your chosen restaurant in person.
Parties of 6 or more are also required to submit a pre-order at least 1 week before they are due to dine – To pre-order please call us on 01902 798786
BOOKING FOR THE FESTIVE PERIOD
The Christmas period is a particularly busy time so there are certain instances when we will require a non-refundable £5pp deposit to be paid at the time of booking:
26th Nov - 16th Dec: £5pp for parties of 6 or more | 17th Dec - 24th Dec: £5pp for all bookings | 27th Dec - 29th Dec: £5pp for parties of 6 or more
Parties of 6 or more are also required to submit a pre-order at least 1 week before they are due to dine – To pre-order please call us on 01902 798786
Festive Menu
STARTERS
Duck & port parfait*
served with a cranberry & sloe gin chutney and toasted rustic bread
King prawn & lobster cocktail*
in a Bloody Mary sauce, served with toasted rustic bread
Wild mushroom, beetroot & horseradish pasty
served with beetroot hummus and a pineapple & ginger dressing (ve)
Oven-baked button & portobello mushrooms
in a garlic & mature Cheddar sauce, with a toasted herb & seed crumb, served with toasted rustic bread (v)
MAINS
Hand-carved turkey breast
served with lemon & thyme stuffing wrapped in bacon, a Cumberland & red onion pig in blanket, roast potatoes, honey-roasted carrots & parsnips, glazed sprouts, seasonal greens and gravy
Slow-cooked short rib of beef*
served on a bed of horseradish & parsley mash, with honey-roasted carrots, glazed sprouts, bone marrow dumplings and a red wine jus
Roasted winter vegetable tart
red pepper, beetroot and butternut squash in a basil & paprika pastry case, filled with a caramelised onion compote, served with baby potatoes and sprouts
(ve)
Pan-fried seabass fillets*
with mussels and clams, bound in a Champagne & lobster sauce, served with dill mash, tenderstem broccoli and glazed sprouts
Roast turkey, sage & cranberry pie*
in a creamy white wine sauce, with lemon & thyme stuffing wrapped in bacon, topped with puff pastry and served with mash, glazed sprouts and gravy
8oz rump steak
served with beef dripping sauce, thyme-roasted tomato, triple-cooked chips and a fresh leaf & horseradish salad - why not upgrade to an 8oz sirloin? (+£3)
PUDDINGS
Damson & gin Bakewell tart*
topped with plums and served warm with custard (v)
Classic vanilla crème brûlée
with home-baked butter biscuits (v)
Rich chocolate orange torte
with orange curd, Belgian chocolate sauce and vanilla-pod ice cream
Christmas pudding*†
filled with mixed vine fruits and almonds, served warm with brandy sauce (v)
(ve) Christmas pudding option available
Trio of ice cream*†
your choice of Glenown Farm ice cream with Belgian chocolate sauce (v)
Bramley apple pie
apple compote in a shortcrust pastry with custard (v)
or soya custard (ve)
A children’s version of the hand-carved turkey breast will be available to order, alongside the standard children’s menu. |
*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.
OUR SELECTION OF FESTIVE MENUS
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