

Roast Gressingham Duck With A Spicy Plum Tart Tatin
and glazed parsnips
Sirloin Steak With Ceps, Rosti And Buttered French Beans
served with a red wine jus
Halibut On Creamed Celeriac With A Confit Of Red Peppers
and a tomato and tarragon sauce
Oxford Blue And Pecan Strudel With Spiced Pears
