A Night With The Hunter

A MENU OF FRESH, SEASONAL LOCAL GAME

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TO START

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VENISON LIVER PARFAIT, SMOKED BACON CRISPS, SPICED CRANBERRIES, CROSTINI.

RILLETTES OF SENNEN RABBIT, PICKLED GHERKIN, QUINCE JELLY, TOASTED SOURDOUGH.

GAME BROTH, FINISHED WITH FRENCH ONIONS, TRUFFLER CROUTON, ANCHOVY FRITTER.

WARM SALAD OF WILD BOAR SAUSAGE AND HOGS PUDDING, CARAMELISED PEAR, ENDIVE, CHEESY PEAS.

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TO FOLLOW

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PAN ROAST HAUNCH OF CARDINHAM WOODS ROE DEER, “VEGETABLES BOURGINONE” JUS BEAUJOLAIS.

POT ROAST SENNEN RABBIT, PEARL BARLEY RISOTTO, HAM HOCK BON BON, TRUFFLED RAINBOW CHARD, SWEET AND SOUR CHANTENAY CARROTS.

ROAST LOCAL PIDGEON BREAST; SLOW BRAISED LEGS, CARAMELISED BABY ONIONS, CREAMED POMMES FONDANT, BRUSSEL SPROUTS, GAME AND WHISKEY JUS.

PAN ROAST PHEASANT SUPREME, CONFIT LEG, TEXTURES OF PUMPKIN, LIGHTLY SPICED LENTIL DHAL, GRILLED LEEK, PORT GLAZE.

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AND FINALLY

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A SELECTION OF HOMEMADE DESSERTS

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£40 PER PERSON

TO INCLUDE A LARGE GLASS OF SELECTED WINE