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Wild menu

Starters

Starters

  • Cured Venison

    16.50

    Cream of smoked chestnut mushrooms and crème fraîche, stewed pear, venison and beer bitterball, gel of stewed pear and chives

  • Crème Brûlée of Duck Liver

    17.50

    Homemade brioche, sweet potato and ginger chutney

Mains

Mains

  • Venison Steak

    28.50

    Red cabbage, Brussels sprouts, mousseline, and gingerbread gravy

  • Game Stew

    27.50

    Stewed pear, Brussels sprouts, and potato mousseline

Dessert

Dessert

  • Trifle

    10.50

    Pear compote, caramel mousse and spices