Canapés

Crispy Potato Rösti, Whipped Lincolnshire Poacher, Pickled Apple

Venison Tartare, Cured Egg Yolk, Smoked Aioli on Toasted Brioche

Pumpkin Velouté Shot, Toasted Pumpkin Seeds, Sage Oil

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First Course
Foie Gras, Bramley Apple Puree, Celeriac Remoulade, Candied Walnuts
or
Salt-baked Beetroot, Goat’s Curd, Blackberry Vinaigrette, Candied Walnut 

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Second Course
Pheasant & Chestnut Terrine, Fig Chutney, Toasted Sourdough, Pickled Girolles
or
Jerusalem Artichoke Velouté, Truffle Chantilly, Crispy Artichoke Skins

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Third Course
Roast North Sea Cod, Cauliflower Three Ways, Raisin & Caper Dressing
or
Roast Cauliflower Steak, Smoked Almonds, Golden Raisins, Parsley Emulsion

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Palate cleanser​

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Fourth Course
Roast Venison Loin, Blackberry Jus, Heritage Carrot, Cavolo Nero, Potato Gratin
or
Wild Mushroom & Barley “Risotto”, Aged Old Winchester, Tarragon Oil

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Fifth Course
Bramley Apple Tart, Calvados Caramel, Vanilla Ice Cream
or
Poached Pear, Spiced Red Wine, Hazelnut Crumble, Clotted Cream

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Petit Fours
Salted Caramel Truffle
Blackberry Pâte de Fruit
Shortbread with Rosemary Sugar