A glass of pink prosecco

starters

Jerusalem artichoke soup with truffle oil and toasted almonds
Game terrine with spiced tomato chutney and black pepper toast
Smoked eel with purple potato, radish and chervil salad
Crumbed warm goats cheese with alfalfa sprout, walnut and pomegranate salad
Roasted butternut squash, crispy pancetta and broad bean salad 

mains

Wild mushroom ravioli with creamed cavolo nero and parmesan
Pan fried sea bass fillet with a broth of mussels, fennel, potato and dill
Maple glazed belly of pork with grain mustard mash, caramelised apple and five spice jus 
Seared duck breast with beetroot dauphinoise, watercress salad and raspberry vinagrette
Chargrilled ribeye steak with béarnaise sauce, slow roasted vine tomatoes and hand cut chips

puddings and cheese

Valrhona hot chocolate pudding with crème fraîche
Vanilla and mascarpone panna cotta with poached rhubarb
Pavlova with sweetened goats curd, honey and pomegranate
Red wine poached pears with almond shortbread and cinnamon ice cream
Selection of cheeses with water crackers and membrillo
        

Where possible, we source rare breed meats reared traditionally.