STARTERS

CRAB CAKE
with Asian slaw
& lime gel
MANCHEGO FONDUE
with fig focaccia (v)
WILD BOAR TERRINE
with pickled pear, mulled cider jelly
& rosemary saltine crackers (gfo)
BARLEY BROTH
with warm bread  (vg,gfo) 

LEMON & MINT GRANITA

served to clear the palate 

 
 

Mains

OVER ROAST HAUNCH OF VENISON
served pink, with a wild mushroom, baby spinach mille feuille & port jus

PAN FRIED STONE BASS
with wild rice & a lemongrass veloutéŽ (gfo)

PAN SEARED BREAST OF GUINEA FOWL
with gratin dauphinois, baby roasted vegetables, confit garlic & lemon butter sauce (gfo)

MOCK DUCK À L'ORANGE
with sesame fried beansproutsŽ (vg)

All served with buttered vegetables & boulangɏre potatoes (VGO)


desserts

TRIO OF SWEET TREATS
Lemon meringue pie, raspberry parfait & triple chocolate truffle stack

or

CHOCOLATE BEETROOT CAKE (vg,lf,gf)

 

WE'RE THROWING A PARTY! DJ UNTIL 2AM