Sample Menu

Starter

Potted Woodpigeon
Wood pigeon cooked in stock, flaked up, and finished in a port reduction, sealed in butter. Served with Melba toast, and red onion marmalade

Soup

Pea and pancetta soup,
Made with woodpigeon broth

Main Course

Pan fried filet, of one week hung, roe deer.
With baby corns and mange tout sautéed in butter.
On horseradish mash

Dessert

Crème Brûlée
With cape gooseberries in caramel

Cheese board

Coffee and baked figs

Followed by some air dried pintail

Chef Mark Gilchrist

For more information please email us

Grouse Menu

Starter

Grouse parfait
Fresh pate made from the livers of grouse
Served with toasted home made brioche and plum jam

Sorbet of Kentish
Strawberries

Soup

Light soup of pea and pancetta
Made with woodpigeon stock

Main course

Roasted young grouse, served off the bone,
With honey roasted baby carrots on nutmeg and mascarpone mash.

Dessert

Chocolate fondant with
Whipped cream infused with whiskey and honey

Cheese board

Coffee

Chef Mark Gilchrist

For more information please email us.