Gourmet Menu

Starters

�7.00

Seared Curried Scallops with Confit of Duck Leg, Duck Crackling and Lentil Vinaigrette

Earl Grey Smoked Pigeon Breast, Pomegranate Jelly and Rocket

Poached Salt Cod, Potato Puree and Garlic Cream

Consomme of Duck

Broxton's Home Cured Salmon with Blinis and Creme Fraiche

Lamb's Kidneys with Fried Egg and English Mustard

Main Courses

�20

�Rosemary and Gruyere Crusted Rack of Lamb� with a Pea and Carrot Potato Pie

Monkfish with Creamed Cabbage, Smoked Bacon and a Potato Galette

Haunch of Venison with Celeriac Puree and Ox Tongue

English Pheasant with Crushed Potatoes, Root Vegetables and Bread Sauce

Ribeye Steak with Snails, Confit Tomato and Wild Mushroom Risotto and Herb Butter

Fillet of Red Mullet with Oxtail Potato Cake and Carrot Puree