Menu Twenty Five

Despite the falling flakes, our final supper of 2010 will go ahead.

Our lovely diners, making it through the snow, will be rewarded with:

To start

Jewelled winter leaves, fennel (v), pheasant.

To follow

Duck or wild mushrooms (v), prunes, chestnuts, parsnip puree, petite roasted carrots.

To finish

Sticky toffee pudding, vanilla cream shots.

Menu Twenty Two

More rich, Winter flavours set the scene for Saturday's diners:

To start
Chestnut veloute, fois gras, celariac, smoked bacon.

To follow
Pheasant, potato, cabbage pancakes, prunes.

To finish
Melting chocolate risotto.