• beetroot and vodka soup shots
• native oysters with a shallot and red wine vinegar dressing
  (£1.50 supplement per person)
• crab with fennel and chilli crostini
• small pots of rabbit and cider stew (w)
• ham hock and parsley terrine
• Colsten basset with poached spiced pears
• sausage rolls
• home-made (award winning!) mince pies
• dark chocolate and somerset apple brandy chocolate truffles

• whole roasted gammon on the bone with quince
• roasted pumpkin and Ryefield tart
• whole roasted quail
• warm salad of new potatoes and wilted chard
• purple sprouting broccoli with garlic and chilli
• salad of red cabbage, beetroot, pomegranate and toasted hazlenuts
• english cheese board and pickles (£5.00p/h supplement)
• home-made (award winning!) mince pies with brandy butter
• chocolate tortes
• clementines

please make a choice of two dishes from each course and one vegetarian

• • Jerusalem artichoke soup (v)
  • rabbit and pork terrine with piccalilli
  • devilled Cornish crab and fennel salad
  • pumpkin, watercress, English blue cheese and hazelnut salad (v)
• • roasted partridge with ricotta and marjoram stuffing (or with classic bread sauce)
  • slow roasted belly of pork with quince sauce
  • haunch of venison with braised chestnuts and bacon
  • pot roasted pheasant with pancetta, red wine and shallots
  • white polenta with red wine braised wild mushrooms and winter greens (v)
  • confit of glenarm organic salmon with lobster potatoes and english rose veal reduction
  • hazelnut, and shallot stuffed squash (v)
• • sherry trifle
  • treacle tart
  • blackberry and ginger steamed pudding and custard
  • chocolate fondant with vanilla ice cream
  • english cheese plate (£2 supplement)

  all served with coffee and chocolate truffles