October 21, 2017 @ 7:30 pm – 11:30 pm
Our final feast before our annual club holiday so we’re going to leave you on a high note. A rather sumptuous Autumn Feast with fabulous game and foraged goodies. Join us at a banquet table for the finest old English dishes with our usual club twist.
Game Scotch Egg
Quails egg filling with a pink horseradish dip
Carpaccio of venison
Saddle infused with rosemary and juniper. Port and cranberry relish, aged Parmesan and herb toasts
Wild mushroom risotto
Seasonal mushrooms from the forest with a creamy arborio rice and Gaillac white wine
Hathersage Sloe Gin & Tonic Sorbet
Venison and Red Wine Daube
Haunch slow cooked in Gaillac red wine, smoked lardons and damsons. Served with aligot mash, squeaky green beans with shallots and chestnuts and our spiced rum red cabbage
The Club Game pie
Pheasant, duck and venison with a rich brandy cream sauce. Roquefort and suet pastry. Duck fat roast potatoes and our ‘naughty peas’.
Jo’s sticky meringues
with mulled hedgerow fruits and grilled local plums with a reduction of balsamic vinegar served with yoghurt, mascarpone and honey cream.
Menu Price; £42.50