Menu
1st Course – Guinea Fowl Ballantine, Prune Puree, charred lettuce
2nd Course – French Onion Veloute, Croque-Monsieur
3rd Course – Cured Trout, Radish, Lemon & Almond Butter
4th Course – Berry Sorbet
5th Course – Lion of Venison, Charred Leeks, Potato Terrine, a la Royale Sauce
6th Course – Pumpkin Brule, Cinnamon & Sesame Ice Cream
7th Course – Cheese & Crackers/Oatcakes