menu
10th november
7.45pm
starter
confit pumpkin, goats cheese,
toasted chilli crumbs and sage
main course
slow cooked venison,
horseradish scone, parsnips, chestnuts
and buttered chard
pudding
chocolate and hazelnut torte
raspberry meringue ice-cream
cheese board
a selection of british cheese
coffee
homemade petit fours