A menu for Autumn

Starters
~Chicory salad with Picos Blue cheese & toasted walnuts (v)
~Corn soufflé with Scottish girolle mushrooms (v)
~Confit duck terrine, spiced poached pear
~Home cured gravadlax, sweet pickled cucumber
~Crab salad with celeriac & apple rémoulade
~Rare roast Moroccan spiced pigeon breast, cous cous & yoghurt with allspice
~Squid braised with orange, chilli, fennel & red wine

Mains
~Celery & dried porcini risotto with parmesan (v)
~Halibut, fennel, salsify & red wine butter sauce
~Skate wing, beurre noisette & fried potatoes
~Cod with a tomato, mussel & saffron stew & aioli
~Roast venison, beetroot dauphinoise, braised celery
~Loin of pork, cavolo nero, lentils & romesco sauce
~Partridge, spiced red cabbage & parsnips baked with cream

Puddings
~Warm chocolate fondant with cream
~Plum trifle
~Apple tarte tatin
~Poached figs, warm almond & polenta cake with honey & lavender
~Cheese & biscuits with seasonal fruit