Wild Mushroom Cappuccino
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Smoked Breast of Pheasant with Candied Kumquats
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Seared Fillet of Sea Bass on a bed of Roast Pepper Pesto
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Tornedo Bearnaise (Fillet Steak) served with Salsify
Asparagus & Parisienne Potatoes
Roast Loin of Venison with a medley of Baby
Vegetables served with Sauce Grand Veneur
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Chocolate Ganache with Dried Vine Fruit soaked in
Rum & Nuts served with Ginger Ice Cream
