Starters

Meat

Mosaic of Confit Rabbit and Pheasant with Savoy Cabbage, Sorrel, Cepes and Truffle Vinaigrette

Salad of Smoked Wood Pigeon and Sautéed Wild Mushrooms, Homemade Game Crisps and Juniper Dressing

Confit of Gloucester ‘Old Spot,’ Caramelised Shallot, Smoked Bacon and Sage Puree

New Season Game Rillettes, Toasted Brioche, Apricot and Tomato Chutney

Vegetarian

Pumpkin Veloute, Parmesan Shavings and White Truffle

Lightly Curried Puy Lentil and Scottish Langoustine

Slow Roasted Parsnip and Pancetta Soup with Parmesan Shavings and Herb Croutons

Chanterelle and Horn of Plenty Mushrooms, Smoked Garlic and Roasted Turnip Terrine with Rosemary Roasted Focaccia and Hazelnut Dressing

Caramelised Red Onion and Ragstone Goats Cheese Tart Tatin with Rocket Pesto and Aged Balsamic

Slow Roasted Plum and Black Olive Salad with Pathos Feta Cheese and Clementine Dressing

Fish

Salted Cod and Smoked Mackerel Pate with a Cherry Tomato Dressing

’Cullen Skink’ Arbroath Smokies and Potato Chowder

Forman’s London Smoked Salmon on a Buckwheat Blini with a Caper and Lime Crème Fraiche