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
