Autumn Dinner Menu
Fragrant roasted monkfish with fennel and chorizo salad, crispy free-range hen’s egg and lemon hollandaise
Roasted Highland venison with poached baby pear, pomme Anna potato, heather honey shallots, Koffmans cabbage and a sauce grand veneur
Preserved cherry Queen of puddings with a pumpkin and pecan ice-cream and sesame wafer
