1st course Game Tarts with cold roast venison and quince. 2 smoked salmon parcels stuffed with crab, apple, spring onions and other stuff. 3. Passion fruit sorbet. 4 roast duck legs with roast potatos, honey glazed carrots and mixed mushrooms. 5 Caneton a la presse (duck breasts in a foie gras, marsala and cognac sauce.) 6 lemon cheesecake with homemade vanilla ice cream and Pedro Ximinez sherry (utterly gorgeous!). Cheese and biscuits next.