menu

10th november

7.45pm

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starter

confit pumpkin, goats cheese, 

toasted chilli crumbs and sage

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main course

slow cooked venison, 

horseradish scone, parsnips, chestnuts 

and buttered chard

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pudding

chocolate and hazelnut torte

 raspberry meringue ice-cream

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cheese board

a selection of british cheese

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coffee

homemade petit fours 

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