First Course
Oyster Stew with Leeks and Double-smoked Bacon
Wild Mushroom Lasagna with Butternut Squash Filling
Mixed Greens served with Preserved Meats
Duck Prosciutto or Apple-smoked Pheasant

Main Course
Roast Goose with Apple, Fig and Walnut Stuffing
Raspberry Pork Tenderloin
Salmon Stuffed with Scallop Mousse and served with a
Dill Burre Blanc
Braised Stuffed Breast of Veal with a Truffled Brown Sauce Venison Steaks with Morel Sauce
Rabbit Braised in Apple Cider
Seared Rabbit Loin with Braised Legumes and Cumin-infused Sweet Corn Broth

Accompaniments
Spelt and Cauliflower Casserole
Baby Vegetables
Red Beet Carpaccio
Potato Gratin

Cheese Course
A presentation of Aged English Cheddar Cheese, served with Raisin Bread and Concord Grapes

Dessert
Apple, Pear or Rhubarb Cobbler
Indian Pudding with Whipped Cream and Vanilla Ice Cream