Starter

Wild Venison sausage | smoked parsnip | potin jus

King prawn cocktail tartlet | tomato | cucumber | confit lemon

Confit Duck leg | spiced green tomato chutney | braised red cabbage

Goat’s cheese | filo pastry | cranberry | pear | granola

Monkfish scampi | salt & vinegar potatoes | saffron aioli

Main Course

Sirloin steak | white onion jam | green peppercorn

Pheasant | savoy cabbage | roast parsnip | pickled blackberries | sloe gin

Chicken breast | root vegetable stew | colcannon croquette | tarragon & thyme

Venison | wild mushrooms | caramelised celeriac | berry jus

Roast Turbot | cauliflower | prosecco & mussel velouté