In addition, we have a different 3 course game night on the following evenings: 35 pp including canapés.

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Meagan Allison
5 years ago
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1 Back with a vengeance, this year we're going the whole hog for Cambscuisine's Wild Game Week in November! We'll be sourcing our wild game locally from the Radwinter Estate (Saffron Walden) and the Denham Estate (Bury St Edmunds.) Each of our restaurants (including SmokeWorks) will be offering wild game specials at lunchtime and during the evening throughout the week (7th - 13th November.) In addition, we have a different 3 course game night on the following evenings: Monday 7th November - Cambridge Chop House Tuesday 8th November - The Tickell Arms, Whittlesford Wednesday 9th November - St John's Chop House Thursday 10th November - The Cock, Hemingford Grey Friday 11th November - The Crown & Punchbowl, Horningsea pp including canapés. Please see each restaurant s menu below and contact the the restaurants directly to book.

2 The Cambridge Chop House - Monday 7th November - 35 pp Mixed, Smoked Game Birds - Pheasant, Partridge & Pigeon Damson Chutney & Selection of Breads Venison Terrine Smoked Bacon Butter, Beetroot Marmalade, Crispy Bread Seared Duck Liver, Squash & Red Onion Tart Blackberry Vinaigrette (All mains served with Buttered Savoy Cabbage, Roasted Root Vegetables and Garlic & Thyme Roasted Beetroot.) Hare Loin Wrapped in Smoked Bacon Hare Faggot, Creamy Garlic & Oregano Baked Potato Pan-Fried Pheasant Breast Pheasant Leg Confit, Caramelised Shallots, Fondant Potato Chargrilled Venison Steak Pan-Fried Wild Mushrooms, Bone Marrow Mash, Red Wine & Chocolate Sauce Roasted Partridge Pear, Blue Cheese, Duck Fat Roast Potatoes Spiced Apple & Calvados Syllabub Shortbread Please also choose from our dessert menu. To Book please call us on or cambridge@chophouses.co.uk

3 The Tickell Arms, Whittlesford - Tuesday 8th November - 35 pp Guinea Fowl, Wholegrain Mustard & Honey Terrine Garlic Purée, Braised Radicchio Seared Rabbit Loin Roasted Carrot & Celeriac, Carrot Purée, Red Wine Sauce Pulled Duck Leg Scotch Egg Watercress, Cumberland Sauce Mallard Breast Fondant Potato, Girolle Mushrooms, Mushroom Purée, Curly Kale, Port Sauce Venison Haunch Slow Roasted Lamb Breast, Jerusalem Artichoke Purée, Braised Lentils, Bramble Sauce Bacon Wrapped Pheasant Breast Confit Potatoes, Cauliflower Purée, Brussels Sprouts with Pancetta, Game Sauce Please choose from our dessert menu. To Book please call us on or tickell@cambscuisine.com

4 The St John s Chop House - Wednesday 9th November - 35 pp Mixed, Smoked Game Birds - Pheasant, Partridge & Pigeon Damson Chutney & Selection of Breads Venison Terrine Smoked Bacon Butter, Beetroot Marmalade, Crispy Bread Seared Duck Liver, Squash & Red Onion Tart Blackberry Vinaigrette (All mains served with Buttered Savoy Cabbage, Roasted Root Vegetables and Garlic & Thyme Roasted Beetroot.) Hare Loin Wrapped in Smoked Bacon Hare Faggot, Creamy Garlic & Oregano Baked Potato Pan-Fried Pheasant Breast Pheasant Leg Confit, Caramelised Shallots, Fondant Potato Chargrilled Venison Steak Pan-Fried Wild Mushrooms, Bone Marrow Mash, Red Wine & Chocolate Sauce Roasted Partridge Pear, Blue Cheese, Duck Fat Roast Potatoes Spiced Apple & Calvados Syllabub Shortbread Please also choose from our dessert menu. To Book please call us on or stjohns@chophouses.co.uk

The Cock, Hemingford Grey - Thursday 10th November - 35 pp Rabbit & Pork Sausage Roll Smoked Beetroot Mayonnaise Pan Fried Teal Braised Leeks, Black Truffle, Quince Purée, Game Chips Seared Pigeon

5 The Cock, Hemingford Grey - Thursday 10th November - 35 pp Rabbit & Pork Sausage Roll Smoked Beetroot Mayonnaise Pan Fried Teal Braised Leeks, Black Truffle, Quince Purée, Game Chips Seared Pigeon Breast Black Cherries, Parsnip & Vanilla Purée, Watercress, Almonds Venison Haunch Steak Beetroot & Thyme Rösti, Chantenay Carrots, Spinach, Blackberries Butter Roasted Loin of Hare Braised Hare Leg Faggot, Potato Purée, Celeriac Purée, Kale, Port Sauce Roasted Mallard Breast Fondant Potato, Caramelised Onion Purée, Braised Celery, Hazelnuts Venison, Pheasant & Rabbit Pie (For Two To Share) Roast Garlic Mash, Creamed Savoy Cabbage, Honey Roast Parsnips, Ale Gravy Please choose from our dessert menu. To Book please call us on or cock@cambscuisine.com

6 The Crown & Punchbowl, Horningsea - Friday 11th November - 35 pp Smoked Venison Quince & Cranberry Chutney, Pickled Radish, Chocolate Mint, Toasted Rye Bread Guinea Fowl, Smoked Bacon & Pistachio Terrine Pickled Veg, Quail Scotch Egg, Focaccia Bread Pigeon & Hedgerow Salad Mixed Leaf, Crushed Hazelnuts, Blackberry & Dijon Mustard Dressing Run Rabbit Run Rabbit Loin Wrapped in Parma Ham Stuffed with Chicken & Black Pudding Mousse, Braised Leg Sausage Roll, Liver Pâté, Carrot & Caraway Purée, Blackcurrant Sauce Braised Venison Haunch & Venison Fillet Fondant Potato, Spinach Purée, Braised Red Cabbage, Onion, Rosemary Sauce Roast Wood Cock Roasted Honey Parsnips, Herb Roasted New Potatoes, Carrot Ribbons, Bread Sauce, Apple, Onion & Cider Sauce Please choose from our dessert menu. To Book please call us on or crown@cambscuisine.com

7 during wild game week 2O16 (7th-13th november) we ll be serving up our own smokey game special: smoked duck breast on toast with baked figs & honey! no bookings just turn up... 2 free school lane, cambridge, cb2 3qa

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