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