Autumn Private Dining Menu

Starter
Aubergine with mint, chilli, sweet vinegar and yoghurt cheese
Poached whole globe artichoke with Dijon mustard vinaigrette
Home smoked duck breast with walnut and watercress
Charcuterie with pickled vegetable
Pigeon breast salad with frisee and almonds

Main course
Roast leg of lamb with battered aubergine and honey
Roast Venisson with wild mushrooms
Belly of pork with butternut squash and salsify gratin
Pistachio stuffed chicken wrapped in pancetta with braised Savoy cabbage
Roast cod with Puy lentils and mashed potato

Dessert
Crème Brûlée
Homemade yoghurt ice cream
Cheese platter
Crème Anglaise
Autumn fruit salad