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 

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