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

 Served with a choice of mash, boiled, chipped

or bacon & herb potatoes, and fresh vegetables.