Starter

Wild Mushroom Risotto with Truffle Oil & Parmesan Shavings.

Glazed Quail with a Watercress & Pomegranate Salad.

Main Course

Baked Monkfish wrapped in Parma Ham on Sweet Potato, Smoked Paprika & Bean Stew.

Venison in a Blackberry Sauce served with Potato Dauphinoise & Roasted Root Vegetables.

Pudding

Mini Apple Tart Tatin with Cinnamon Ice Cream.

Pears Poached in Saffron Syrup with Homemade Vanilla Ice Cream.

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