potted chicken, chicken liver parfait, apple and saffron chutney and rye crisp bread
rack and confit of lamb served with curly kale, fondant potato and four onions
crab and fennel tian with mango salsa
breast of duck, confit leg beignet, sweet potato dauphinoise, fine beans and orange ginger reduction
black leg chicken supreme, baby summer vegetables, buttered potato spaghetti and truffle consommé
quail au vin, baby winter vegetables and boulangere potatoes, served in a miniature casserole
ginger poached pear with poire william ice cream
terrine of guinea fowl with foie gras and smoked ham hock, marinated beetroot and golden raisin puree
strawberry shortcake, strawberry champagne jelly and chilled white chocolate and frais de bois soufflé
cauliflower cheese soufflé with warm heritage beetroot and apple, poppy seed salad, roasted squash and cider dressing (v)
slow roasted fillet of beef with black pudding bon bons, garlic mushrooms, braised red cabbage and guinness reduction
