THURSDAY 3RD DECEMBER

Sourdough and butter

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Hors d’oeuvres Coronation pheasant vol-au-vents, Game pâté and pickles, Mallard and grape crostini

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Game and Madeira consommé

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Venison tartare, cracked hazelnuts and autumn truffle

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Pot-roast partridge creamed cabbage and bacon, root vegetables, game jus

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Warm pear and almond tart, clotted cream

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£65pp for 5 courses £45pp for the wine flight