Starter

Roast duck breast with roasted chicory, baby onions and a cassis sauce

Pressed ham hock and foie gras terrine with toasted brioche and fig chutney

Rich Venison ragu infused with dark chocolate, wild mushrooms and shoestring pasta

Ballotine of foie gras with corn fed chicken, wild mushrooms and port vinaigrette

Potted crab and brown shrimp with dressed watercress salad and Melba toast

Main

Pan roasted guinea fowl with roast butternut and puy lentils and a light rosemary jus

Saddle of Sussex venison with chateau potatoes celeriac crisps and a port and juniper sauce

Served with a selection of seasonal vegetables for the table

Desserts

Baileys laced bread and butter pudding with cappuccino crème anglaise

Chocolate, Pomegranate and blueberry tartlet with crème fraiche mousse

Cheese

Individually plated, local cheese board selection with chutney, fruits and crackers

Followed by coffee & homemade brownies