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Menu 6 - Thursday 18th November


A perfect starter-sized risotto with a difference: chestnut mushrooms and tarragon give this risotto depth, cashew nut butter and truffle oil the decadence. Then, you’ll pan-fry venison with sweet carrot puree, serve with roasted fennel and sauteed potatoes, all drenched in a venison, shiitake and rosemary reduction.



Starter: Truffled mushroom risotto with tarragon & pea shoots

Main: Venison haunch, carrot puree, roasted fennel, saute potatoes with a venison shiitake rosemary sauce

Regular price £40.00
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  • Regular price £40.00
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    Free delivery on Thursday 18th November

    4 tbsp aged balsamic vinegar (sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar (Sulphites)), Xanthan Gum)
    4 carrots
    2 tbsp cashew butter (nuts) (Cashew pieces, Rapeseed oil)
    2 tsp cornflour
    1 fennel head
    2 garlic cloves
    120g chestnut mushrooms
    120g shiitake mushrooms
    2 tbsp nutritional yeast
    25g pea shoots
    300g baby white potatoes
    250g steamed brown basmati rice (Water, Wholegrain basmati rice, Sunflower oil)
    Handful of fresh rosemary
    1 shallot
    1 beef stock cube (celery) (Sea Salt, Potato Starch, Palm Oil, Vegetables (Onion, Celery, Carrot), Sugar, Natural Flavour, Yeast Extract, Beef Powder, Spices and Herbs (Parsley, Turmeric, Rosemary, Garlic, Black Pepper, Bay Leaves), Mushroom)
    Handful fresh tarragon
    1 tbsp truffle oil
    2 wild venison haunch steaks
    20g cashew parm cheez (nuts) (Cashew nuts, Sunflower seeds, Nutritional yeast, Kale, Himalayan pink salt , Lemon peel)

    Calories: 1063
    Protein: 64g
    Carbs: 116g
    Fat: 38g



    Allergens: For allergens, see ingredients in bold.

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