Wild boar tarrine

Wild boar terrine with Italian preserved fruits(mustarda di frutti) relish and grilled brioche bread

Beetroot gravlax

Beetroot gravlax with creamy apple, celeriac, potato, puppy seed salad and crispy bread

Salmon with risoni pasta

Pan-fried salmon with warm salad of risoni pasta mixed herbs, broccoli, courgette and basil Crème fraîche sauce

Chicken and bacon rolls

Sage stuffed chicken and bacon rolls with  creamy  wild mushroom sauce

Risotto balls

Fried risotto balls with sweet and sour vegetable of pepper, aubergine and onion

Lamb steak

Grilled lamb steak with slow roasted pesto tomato, grilled asparagus and sweet potato chips

Proscuitto

Prosciutto is made from either a pig's or a wild boar's ham (hind leg or thigh). The process of making prosciutto can take anywhere from nine months to two years, depending on the size of the ham.

Prosciutto means ‘ham’ in Italian and is a term particularly used to describe ham that has been seasoned, cured and air-dried. ‘Prosciutto cotto’ is cooked and ‘Prosciutto crudo’ is raw although, because it has been salt-cured, it is ready to eat.