Chicken liver parfait with Sauternes Jelly
Smoked salmon mousse, crème fraiche, lime and dill
Oysters with beef consommé jelly, fresh horseradish and chives.
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
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
Selection of fine cheese