A NIGHT WITH A HUNTER
Thursday October 5th

A CELEBRATION OF WESTCOUNTRY GAME AND AUTUMNAL FLAVOURS

Amuse bouche
Cauliflower veloute, truffle oil and tarragon

To Start

Rich game broth topped with parsnip crisps

Seared Pigeon supreme, leg “lollypop”, textures of celeriac, chestnut jus

Pressed game terrine, marmalade jus, herb crostini

To Follow

Pan roast haunch of Cardinham woods red deer, spinach and pancetta, pommes dauphinoise, sweet and sour beetroot, truffled carrot puree

Whole roast Sandringham partridge, pommes fondant, crispy bacon, caramelised baby vegetables, red currant glaze

Roast saddle and braised leg of Sennen Rabbit, braised red cabbage, wild mushroom jus, butterbean puree, pommes parmentiere

To Finish

Selection of homemade desserts

£40 per person, to include a medium glass of selected wine