The first course was
slow cooked halibut wrapped in tarragon leaves
jerusalem artichoke puree, crudite and chips
oyster emulsion
pickled apple and cucumber balls
squid apple vinaigrette
Main was
Pink roasted loin of deer
Home made deer sausage
celeriac puree
pickled baby red onion and baby carrot
potato parisienne mixed with own picked black chanterelles and mushroom foam
red wine sauce
Dessert was
Fresh berries
caramelised white chocolate,
nougatine,
cream cheese,
raspberry emulsion [using xantan rubber]
verbena sugar and
peanott butter ice cream
Plus loads of fingerfood including foie gras mousse, smoked trout fresh scallop,i dont even remember everything, this was a heavy week.