Best of British Game Menu

Monday

Roast quail with vermouth and grapes
leek and savoy cabbage potato cake with golden beetroot puree

Tuesday

Partridge wrapped in pancetta with a damson and redcurrant jelly, crispy roast potato cooked in goose fat and autumn greens

Wednesday

Grilled game sausages chanterrels and truffle Jus with a pumpkin and potato mash

Thursday

Pot roasted pheasant with homemade game faggots
thyme flavoured fondant potatoes
carrot and turnip puree

Friday

Homemade game pie mash potato with shallot confit and buttered curly kale

Saturday
Loin of venison with herb crust
braised red cabbage, apple and rosemary tart
port wine jus

To book call +44 (0)20 7470 3333 or email dining@athenaeumhotel.com