Mains

BEEF WELLINGTON
truffle mash potato, fine beans, port wine shallots
ROAST BREAST & CONFIT LEG OF GUINEA FOWL
pearl barley, chestnuts & wild mushrooms
ROAST LOIN OF VENISON
salt baked beetroot, beetroot puree & stilton croquettes
GRILLED TURBOT ON THE BONE
carrot & orange puree, creamed savoy cabbage & bacon, parsley sauce – sauté potatoes
SALT BAKED CELERIAC & ROAST RED ONIONS
wild mushrooms & white truffle beure blanc