17 Nov 2018
6:30 pm - 11:00 pm
We will be returning to Yeldersley Hall for another mouth-watering taste of game dinner cooked by Wild Chef, Ralph Skripek, and his team.
Pheasant Ravioli and Partridge Tartlet
Braised pheasant leg with chestnuts and rosemary filled ravioli on minted pea puree drizzled with a stock reduction and finished with smoked pheasant crumb, and an open filo tartlet with goats cheese, partridge and quince chutney finished on creamed leeks with stilton.
Roulade of Mallard Wellington and Wood Pigeon Terrine
Roulade of mallard rolled with windfall apple and wild mushrooms wrapped with pancetta and shortcrust pastry brushed with poppy seed and carved onto pear puree, drizzled with a duck quince jus, and smoked wood pigeon terrine with cured bacon, George Stafford Black Pudding and lentils, finished with parsnip crisps and a red & blackcurrant compote
Trio of Venison
Tender braised haunch with thyme, root vegetables and shallots, carved with lightly smoked loin, wrapped with cured Serrano and finished with venison liver parfait, served on a rich compote of red cabbage and gooseberries drizzled with a reduced port and stock sauce.
Whisky, Thyme infused Chocolate Mousse
Dark and White Belgium chocolate mousse infused with whisky and thyme, finished with honeycomb crumb and served with almond, oat and raspberry biscuit curls.
Tea or coffee and home made Chocolates
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