Pheasant “Fesenjun” – Braised Leg & Sauteed Breast with a Rich Pomegranate & Walnut Sauce, Basmati Rice and Beetroot Borani

Slow roasted belly pork w/ baby carrots, butternut squash medallions, hazelnut crumb & quince puree

Sauteed supreme of chicken w/ chorizo rice, sauce bravas, spinach & wild mushrooms

Venison haunch w/ creamed sweede, pickled cabbage, wild mushrooms & port reduction

Edge and son’s rare breed sirloin steak with chunky chips, sautéed mushrooms and tomato and peppercorn sauce.

Sausage & Mash – Cumberland sausages, colcannon mash & onion gravy, made with Liverpool Organic Beer

Wild Mushroom Arancini W/ A Truffled Celeriac Puree, Butternut Squash, Cavolo Nero Crisp & Toasted Seeds

Black & butter bean, olives & roasted vegetables chilli s/w basmati rice, tortilla crisp, tomato concasse & mixed seeds

Seabass Fillet with an Artichoke Puree, Chorizo Crumble, Chared Leek & Cavolo Nero

Pan Roasted Seatrout W/ A Winter Tabbouleh, Charred Orange, Pomegranate, Basil Aioli, Crispy Sprout Leaves

Beer battered fish & chips w/mushy peas & tartare sauce.