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 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




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