Main course
Duo Welsh beef
With béarnaise sauce, celeriac & bacon
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Roast breast & confit leg of Gressingham duckling
With peppered cream cabbage & bacon
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Roast saddle of venison
With apple & prune charlotte, parsnip & port jus
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Supreme of Guinea fowl
with rillettes of kalamata olives & basil, ragout of cannellini beans
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Loin of monkfish
With leeks, crayfish ravioli & bisque
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