CHARGRILLED WILD BOAR STEAK

With forest berry sauce on sweet potato slices

SLICED VENISON

Served on pate, topped with field mushrooms, and a port sauce

PAN-FRIED GUINEA FOWL

On a spinach squeak with a sage & cranberry gravy

HALF A ROAST PHEASANT

Served with pine nut stuffing & topped with a red wine jus

GAME PIE

All served with choice of two of the following

~ chips, bacon & herb potatoes, boiled potatoes, salad, 

or vegetables of the day ~ absolutely delicious.