wrapped in prosciutto, sautéed crisp and served over a fava bean puree. topped with lemon marmalade
12.95
Tega Hill’s Mixed Greens Salad
pistachio tuile and goat cheese boursin, roasted tomatoes and a banyuls vinaigrette
7.95
Duo Of Wild Boar
grilled tenderloin and crepinette of shoulder braised with porcini mushrooms over chestnut risotto, served with rainbow swiss chard and black currant marmalade
34.95
Ashley Farm’s Pheasant Breast
oven roasted and accompanied by a farro, apple and walnut pilaf and tuscan kale slow cooked with speck ham