Shooting dinners

Chicken liver parfait with Sauternes Jelly

Smoked salmon mousse, crème fraiche, lime and dill

Oysters with beef consommé jelly, fresh horseradish and chives.

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Maple brined, braised brisket, oyster emulsion.

Beef cheek in red wine, girolles and bacon

Loin of venison with butternut squash, parmesan and truffled potato puree.

Roe deer, beetroot, black pudding, kale and salsify

Confit duck leg, red cabbage, caramelised pear

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Sticky toffee pudding, butterscotch sauce, whiskey custard and vanilla ice cream

Chocolate and cherry fondant and cherry yoghurt ice cream

Amalfi lemon tart, meringue and bramble sauce

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Selection of fine cheese