Game Starters
Carpaccio of Beef with Rocket and Parmesan
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Wood Pigeon Supreme on Shredded Savoury Cabbage and Smoked Bacon
Bordin of Guinea Fowl with a Timbale of Lemon and Herb Cous Cous
Layered Game Terrine with Quails Eggs and a Cranberry Chutney
Game Mains
Medallions of Venison on a Spiced Red Cabbage with Blackcurrant and Licorice Sauce
Wild Duck Cassoulet with Chorizo Sausage, Lardon and Confit of its Leg
Roast Pheasant served whole with Roasted Root Vegetables and served in its own liquor
Medallions of Wild Boar with a Wellington of Apple and served with a Scrumpy Sauce
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