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| Roast Duck, Fondant Potato and Red Wine Jus |
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| Field Mushroom Bruschetta with Parmesan, Rocket and Balsamic Syrup |
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| Seared Pigeon, Puy Lentils and Crispy Parsnips |
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| Poached Drunken Fruits, Whipped Jersey Cream in a Brandy Basket |
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| Aubergine Schnitzel with Roasted Red Peppers and Goats Cheese |
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| Saddle of local venison with poached pear, butternut squash, celeriac dauphinoise and a redcurrant and black pepper jus |
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