Autumn Formal Dinner Party

This menu is perfect for a having a lavish treat with friends or family when the weather is cooling off, to keep the cockles warm with delicious wild meat and autumn flavours.

Hors d’oeuvres
Chevre Goats Cheese and Walnut Stuffed Figs,Wrapped in Panchetta and Baked until Crispy.

Starter
Red and Golden Roasted Beetroot Salad, with Maple Syrup-
Candied Marcona Almonds, Pecorino, and a Tangerine Vinaigrette.

Main Course
Braised Duck with Prunes, Hazelnuts, Wild Mushrooms, and
Smokey Bacon, with a Madeira Jus on a bed of roasted root
vegetables.

Dessert
Chocolate And Chestnut Fondant Pots with Vanilla Pod Creme Fraiche