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 Starters


 Venison carpaccio


Pan-fried porcini mushrooms with aged pecorino, rocket and Trequanda olive oil

 

Harissa spiced fish cake with pickled local samphire

 

Game terrine with poached quince and Pugliese bread


Crispy rabbit fritters with roasted garlic and lemon mayonnaise  


Orzo and wild mushroom arancini with cavolo nero cream and English truffle 



 

 Main Courses


Pan-fried brill with lobster ravioli and shaved truffle

 

Curried monkfish with saffron rice and fennel bhaji

 

Venison in Chianti classico ragu, hand made pici pasta and cavolo nero


Guinea fowl with red chicory, puy lentils and anchovy dressing 

 

Slow cooked pork belly with black pudding and smoked apple

 

Local partridge with braised cabbage and game chips



 

 

 Desserts


Lemon posset with cantuccini biscuits 


Fig and frangipane tart

 

Chocolate torte with crème fraîche

 

Sloe gin panna cotta with local blackberries


Apple tart tatin with calvados cream