- Fillet of Dover sole 'Meunière', pancetta, poelee of girolles and trompettes, puy lentils and glazed button onions, wild mushroom veloutè - Grilled loin of monkfish, crayfish ravioli, steamed mussels and celeriac cream, julienne of leeks, champagne cappuccino - Deben Valley mallard duck, the breast roasted, the leg confit, poelee of French cèpes, young spinach, red wine jus - Oven roasted whole red leg partridge from Suffolk, braised red cabbage, liver crouton, bread sauce - Fillet of Iken Valley venison, pot roasted, hare ravioli, glazed apple and chestnut purée, sauce grand veneur
Starter
- Light cream of pumpkin, infused with rosemary, wild mushroom beignet - Foie gras poêlée from 'Les Landes', apricot coulis, toasted brioche - Ravioli of snails in Chablis, poached garlic, red wine jus - Traditional game and foie gras terrine, confit of root vegetables, fig caviar and chutney, toasted pain poilane - Seared diver-caught scallops, white chicory tarte tatin, girolles, onion soubise
Dessert
- Dark chocolate moelleux, milk sorbet, Armagnac drink - Apricot soufflé and coulis, almond ice cream - Blueberry baked brioche tarte, grapefruit sorbet - Large pistachio macaroon, vanilla ice cream, whole roasted fig - Cheese trolley from 'La Fromagerie'
