Starters

Duck confit on celeriac puree with madeira jus
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Seared King scallops with granny smith apples and pancetta
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Twice baked goats cheese souflee
with Apple and Walnut chutney
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Langoustine Ravioli
in a shellfish bisque
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Sauteed saddle of Rabbit
on a beetroot and hazelnut puree tart

Mains

Beef Wellington with Dauphinois potatoes,
spinach, glazed carrots and parsnips
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Free Range Chicken breast wrapped in Parma ham
with rosemary Gnocchi and roast butternut squash
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Pheasant two ways, Roast Breast on braised red cabbage
and Leg confit and Leek pithithier
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Local Lamb Shank in a Moroccan spiced Apricot sauce
with Aromatic cous cous
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Roast fillet of Brill
with baby vegetables and new potatoes in a Saffron sauce
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Wild Mushroom Risotto with Roast Baby Tomatoes
and Watercress

Desserts

Frangipane Tart
with Prunes steeped in Armagnac
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Chocolate fondant with Marmalade icecream
and citrus salad
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Caramelised Lemon Tart with Raspberry sorbet
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Coconut Pannacotta
with Mango in Minted Lime syrup
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Tart Tatin
with homemade Cinnamon Icecream
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Selection of local Cheeses