Smoked Eel & Reservoir Trout Terrine
Chilled terrine of smoked eel and rod caught reservoir rainbow trout, served with a watercress
and dill crème fraiche sauce, dressed tossed leaves & parsley oil, finished with anchovy cheese straws
Wood Pigeon ‘Wellington’
Wood pigeon breast with cured ham & a mushroom duxelle in light pastry, finished on ‘George Stafford’ black pudding surrounded with a wild mushroom, lentil and thyme clear stock sauce.
Saddle of Venison
Saddle of wild red deer seasoned with sage leaves and mustard seed, wrapped with Serrano ham, carved on braised red cabbage with a basket of pot roasted winter vegetables, finished with a rich redcurrant wine jus.
-dauphinoise potatoes served to the tables
Homemade Duo of Dessert
Creamy sloe gin and blackberry cheesecake with a rich Belgium chocolate torte with crème fraiche and lime, on swirls of dark caramel & crème anglais sauce
Coffee or English tea with Petit Fours