1st: Venison and winter chanterelle broth,
pheasant ravioli, salsify, flat parsley,mange tout.
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2nd: French style ‘Boudin blanc’
with wild mushrooms, celeriac and chicken jus, apple compote, crystalline beetroot.
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3rd : Venison chop, fillet and medallion,
parsnip puree, carrot, beetrootcaramel, cherry sauce.
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4th: farmhousecheese,
with wild trompette powder, port and wild elderberry marmalade.
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5th: Chestnut and chocolate plate;
stuffed profiterole with chestnut Chantilly, chocolate ice cream, ‘chestnut mess’, chestnut puree, caramelised pecan, glazed chestnuts, coffee drizzle.
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Limited availability and as a courtesy to Olivier reservations greatly appreciated, please mention when booking as A la Carte also available.
Every evening from 6pm until December 15th (menu will change frequently)