STARTERS

Salmon GravAudax

Devils on Ridgeback

Braked Potato in tandem with Jalabert Cheese & Crankberry Sauce

Nicole Cooked Ham, Oscar Egg & Cipollinis

Pump-kin Soup with Pierre Rolland Butter

MAIN COURSE

Roast Turkey, with Stage and Onion Stuffing & Tread Sauce

Pedallion of Beef

CTCfood Platter in a Specialized Marin-ade

Escalope of Velo

Wingnut Roast

Brooks Saddle of Lamb or Pannier Rack of Lamb

Filet Fignon

Merckxed Grill, including Spokey Bacon, Fork Chipolatas,

SavelHoy Sausage & Roched Eggs

VEGETABLES

Paris-Brussels Sprouts, Carradiced Carrots, Parsclips &

Boiled or Roast SPDS (using Yellow Jersey Potatoes)

DESERTS

Chocolate Yule Cog

Sprints Pies with Bradley Butter

Christmas Padding

Biked Alaska

Ice-cream Kone

Cheese Boardman (a selection of the best French Froomeage)

TO DRINK

A Selection of Gears & Wines (Red or Voight), including Spanish Vuelta or Italian Pinarello, washed down with a glass of Hugh Porter

We also serve Tea or Coppi

CLEAT, DRINK AND BE MERRY!