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
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