The market | Menu 1 of 5
Duck Foie Gras Terrine
STARTER
Duck foie gras terrine
fig chutney, toasted brioche
MAIN
Roasted pheasant
Savoy cabbage, bacon, game jus
Butternut squash risotto
sage, brown butter, amaretti
DESSERT
Tarte Tatin
Calvados crème fraîche
Pear poached in red wine
cinnamon, vanilla ice cream
A starting point. Adrian rewrites it for your guests, the season and the kitchen.