Dinner party menu

To start:

Trio of Cep (V)

Velouté, brioche and butter

Duck

Carpaccio of Duck breast, celeriac remoulade, port and plum reduction

 Goats Cheese (v)

Devon Goats cheese and celeriac terrine, pine nut and truffle pesto

 Scallops

Hand dived scallops, butternut squash puree, crisp pancetta

 Chicken

Ballontine of chicken, cranberry and almond compote

 Mackerel

Seared fillet of mackerel, pan fried chorizo, tomato velouté

To follow:

 Salmon

Pan fried fillet, white bean and smoked bacon ragout, kale

 Pheasant

Oven baked breast, thyme puy lentils, roasted roots

 Venison

Grilled loin, braised red cabbage, wild mushroom dumplings, winter fruit jus

 Talapia

Seared fillet, rosemary crushed potatoes, blood orange butter sauce

 Risotto

Pumpkin, blacksticks blue, toasted pine nut, Wilted spinach

To finish:

 Pear William

Mulled wine poached pear, cinnamon French toast, vanilla crème fraiche

  Cherry

Tatre tatin, almond anglaise

 Chocolate

Marquise, caramelised orange, Gran Marnier jelly

 Panna Cotta

Gingerbread, spiced apple puree

 Cheese

From the British Isles, chutney