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- Venison and Smoked Pancetta Meatballs with Curly Kale and Parsnip Mash; Red Onion Gravy
- Pheasant Forestiere with wilted watercress
- Rabbit, bacon and mushroom brochette on saut?ed rabbit legs with capers and olives
- Pheasant, Aegean Prune, Girolle & Chestnut Pie
- Forest Cappuccino with Beefsteak Mushroom Croustade
- Lightly Smoked Lobster with Sea Purslane
- Sauted Cod with Textures of Jerusalem Artichokes
- Elderflower Cordial
- Seasonal Golden Beet and Samphire Salad
- Broccoli and Chestnut Mushroom Salad with a Subtle Heat
- Slow Pot Roast Pork Belly
- Venison and Smoked Pancetta Meatballs with Curly Kale and Parsnip Mash; Red Onion Gravy
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