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Pheasant taking flight

Game Menu


Smoked Ham Hock & Chicken Terrine with Apple & Fig Chutney with Toasted Brioche

Gin Cured Salmon Gravlax with Cucumber and Tonic Gel

Twice Baked Cheese Souffle with Mixed Lead Salad

Devilled Lambs Kidneys and Wild Mushrooms on Toast

Confit Duck Croquette with Beetroot Ketchup and Celeriac Remoulade

Main Course

Rare Roasted Loin of Venison, Braised Shoulder with Potato & Truffle Terrine, Creamed Savoy and Pancetta, Game Jus

Roasted Partridge with Root Vegetables, Braised Red Cabbage, Shallot Mash, Bread Sauce and Red Wine Jus

Pheasant Breast Wrapped in Pancetta with Parsnip Purée, Cavolo Nero, Chestnut Roasted Brussel Sprouts, Black Pudding Mash, Chicken and Butter Sauce

Duck Breast, Crispy Leg with Dauphinoise Potatoes, Butternut Squash Purée, Tender-Stem Broccoli and Port Jus


Tarte au Citron with Autumn Berry Compote and Raspberry Sorbet

Sticky Toffee Pudding with Toffee Sauce and Vanilla Ice Cream

Yorkshire Rhubarb Frangipane Tart with Raspberries and Créme Fraiche Ice Cream

Chocolate Fondant with Blood Orange Gel and Mascarpone Ice Cream

Poached Pear, Hazelnut Salted Oats and Chantilly Cream

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