We work with some of the best game and meat suppliers in the county to create a hearty feast after a crisp Autumn day 

Starters

Pan-fried pigeon breast, confit beets, pigeon bonbon, wild rocket and balsamic and thyme dressing

Maple and sage roasted butternut squash soup with a smoked crispy chicken wing

Wild mushrooms on toast, tarragon butter, spinach, crispy hen's egg

Pan-roasted venison loin, dauphinoise potatoes, glazed parsnips, braised red cabbage finished with a port and venison sauce

12 hour slow braised steak and Guinness pie, creamed potato, buttered fine beans

Confit duck leg, caramelised shallots, cumin and honey carrots and duck fat roast potatoes

Autumn fruit mess served with cinnamon shortbread

Treacle tart, salt caramel, burnt orange ice cream

Sticky toffee apple pudding, toffee sauce, walnuts vanilla custard

Mains
Desserts
Birds

Shoot Dinner Menu

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