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
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Maple and sage roasted butternut squash soup with a smoked crispy chicken wing
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Wild mushrooms on toast, tarragon butter, spinach, crispy hen's egg
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Pan-roasted venison loin, dauphinoise potatoes, glazed parsnips, braised red cabbage finished with a port and venison sauce
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12 hour slow braised steak and Guinness pie, creamed potato, buttered fine beans
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Confit duck leg, caramelised shallots, cumin and honey carrots and duck fat roast potatoes
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Autumn fruit mess served with cinnamon shortbread
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Treacle tart, salt caramel, burnt orange ice cream
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Sticky toffee apple pudding, toffee sauce, walnuts vanilla custard
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