Fresh King scallops,
cooked in bone marrow,
with pickled shallots
Salmon terrine on an asian-inspired salad
with radish crunch
Loin of local venison
served on a bed of
red cabbage,
with dauphinoise potato stack
Limencello and thyme sorbet
MasterChef chocolate brownie, salted caramel with a walnut crumb and boozy raspberries
Freshly ground coffee and petit fours
