al á carte menu — Main Courses

Salmon
fillet of salmon, leek and watercress stuffing,
vermouth sauce
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Brill
poached fillet of brill, button mushrooms
and braised chicory
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Venison
loin of venison, pearl barley and mushroom casserole,
pumpkin purée
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Pork
tenderloin of pork, spinach,
roasted shallots and parsnip crisps
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Duck
confit of barbary duck,
sauté of cabbage and chestnuts