- Cups of roasted tomato and oregano soup served alongside platters of dough balls, Ickworth pesto, roasted anti pasti style vegetables and olives

- Breast of turkey rolled around dry cured bacon with a pork and venison forcemeat, gently braised in our estate wine then served atop honeyed parsnip and potato puree with steamed green vegetables and a butter and thyme roasted potato
- Wild mushroom and goats cheese tartlette, bound in a rich tomato sauce served with chive and potato puree and steamed green vegetables
- Fillet of sea bass gently baked in parsley and caper butter served upon creamed potatoes with a pool of tomato coulis and steamed green vegetables

- Traditional Christmas pudding, served warm with maple syrup clotted cream
- Ickworth winter trifle, steeped in sweet vermouth, then generously layered with thick custard sauce and Chantilly cream

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- Freshly filtered coffee and tea with dark chocolates

- Poached pear in estate wine, with a fine bean, baby spinach and walnut salad, tossed with a wholegrain mustard dressing

- Corn fed chicken breast in a rich dark sauce of estate red wine with bay, red currants and cranberries
- Fillet of salmon, roasted with parsley and caper butter in a tomato fondue with preserved Ickworth lemon shards
- Wild mushroom ravioli, tossed in white truffle oil with our coarse pesto
and roasted aubergine

- Traditional Christmas pudding with maple syrup and Chantilly cream
- Ickworth winter trifle, steeped in sweet vermouth, then generously layered with thick custard sauce and Chantilly cream