Wild mushroom and white truffle veloute
(Appetiser)

Crisp pork belly, creamed sweet corn and quail scotch egg
(White wine)

Sole, prawn and salmon Mousseline, shallot and dill buerre blanc
(Rose wine)

Whole roasted Venison fillet, horseradish mashed potato, confit red onion, watercress puree and red wine jus
(Red Wine)

Chocolate ganache, sugared pistachio’s and toasted almonds
(Dessert wine)

Colston Bassett blue cheese, seeded bread and fruit chutney
(Port)