Christmas Party Menu - perfect for Christmas groups


Please contact The Oak Inn for detail: 01531 640954

Two courses: £23.00
Three courses: £28.00


Christmas Party Menu

Green & black marinated olives & warm bread, extra virgin olive oil & balsamic vinegar dip


  • Creamy North Sea fish, prawn and sweetcorn chowder ~ crusty bread
  • Warm Stilton cheese and red onion tart ~ spiced fruit chutney ~ garnish
  • Mixed marinated olives, chorizo, extra virgin olive oil and Balsamic vinegar dip, warm Ciabatta bread
  • Chicken liver and brandy paté, red onion marmalade, toast
  • Free-range roast turkey with sage and onion stuffing, pigs in blankets, roast potatoes, honey glazed carrots and parsnips, seasonal green vegetables, cranberry and orange sauce, gravy
  • Local venison, chestnut mushroom and red wine pie with a sage and garlic mash topping, seasonal green vegetables
  • Roast butternut squash and beetroot risotto, honey glazed goats cheese, slow cooked vine tomatoes
  • North Sea cod fillet wrapped in Parma ham, creamy mash, baby spinach, parsnip purée, watercress pesto
  • Christmas pudding, clotted cream and brandy snap ice cream
  • Festive sherry trifle
  • Lemon and lime posset, caramelised almonds, raspberry coulis
  • Warm chocolate brownie  ~ salted caramel ice cream ~ chocolate sauce
  • Cheese and biscuits with cider apple chutney

Nuts, nut oils and derivatives are used in our kitchen.

Christmas Eve Carol Singing At The Oak Inn

Christmas Carol SING-ALONG EVENING - Carol sheets provided.

New Year's Eve At The Oak Inn...

Menu from £30.00

Please click here for Christmas & New Year opening times.

New Year's Eve Menu

  • Herefordshire oxtail soup, crusty bread and butter
  • Mozzarella, mushroom and leek croquette, Hollandaise sauce, pesto
  • Smoked mackerel Scotch egg, served hot with horseradish cream
  • Pan-fried scallop with crispy pork belly and black pudding
  • Herefordshire fillet of beef Wellington, creamy horseradish mash, green beans, wilted spinach
  • Pan-fried breast of Springfield free range chicken with confit leg, Dauphinoise potato, fricassé of wild mushrooms, spinach and tarragon
  • Pistachio and thyme crusted local rump of lamb, braised lamb shank, poppy seed pie, fondant potato, red cabbage, pea purée, port jus
  • Smoked North Sea hake, Chorizo, cannellini bean cassoulet, Duchesse potato, wilted greens
  • Baked butternut squash stuffed with chestnut, sun-dried tomato and cranberry rice, wilted spinach
  • Boozy festive trifle
  • Lemon and lime posset, shortcake biscuit
  • Chocolate brownie, chocolate sauce, salted caramel ice cream
  • Selection of local cheeses with biscuits and fruit chutney

  • Two Courses: £30.00
    Three Courses: £36.00