Grouse 21st August for 2 weeks
Reports are that grouse is scarce this year, however we rely on the Rhug Estate to supply us with game as we trust their high standards.
Grouse is king of the game because of the richness and complex flavour of the meat – its sweetness combined with its gameyness.
It is also rich in iron and low in cholesterol. We prepare it simply roasted, but also using the liver to make “Peverada” – a Venetian sauce using the liver, prosciutto, salami, with capers, anchovy, lemon,white wine vinegar, garlic, parsley, salt and pepper. This year we will serve it with barley and girolle risotto, and fig compote, all of which are in season.
Following on from grouse
As the season progresses we will be doing:
Partridge: with braised Savoy cabbage,, peara’ bread sauce, (Veneto)
Pheasant: with leg sausage, roasted chestnuts, shallots and black truffle sauce (Tuscany)
Mallard: with cavolo nero, celeriac puree, quince and grape mostarda (Lombardy)
Hare: pappardelle pasta with hare ragout (Tuscany)
Venison: 2 ways braised and roasted with juniper, red cabbage and spaetzle dumplings (Trentino)
Game is a great addition to the menu when in season – because it is naturally reared, lean and very flavoursome. It is part of the British culture but also fits well with the Italian food heritage
Monday - Thursday, Lunch 12.00 - 14.30, Dinner 18.30 - 22.30
Friday & Saturday, Lunch 12.00 - 14.30, Dinner 18.30 - 23.00