I'll accept the dinky nature of the pigeon breast
(PS10), because, well, it's from a pigeon, although one of the weaker ones that didn't do much flying by the look of it, and it seems even smaller next to massive dollops of cherry sauce.
To start, my girlfriend chose grilled mackerel fillet while I opted for the wood pigeon breast
with lentils, which was delicious.
If you're in the mood for something more fancy, the kitchen can oblige with the likes of grilled red mullet with celeriac and ginger puree, slow-braised salt marsh lamb shank, or confit of duck with sherry sauce and pan-fried wild pigeon breast
We took a short stroll to stunning Caerfai Bay before tucking in to guinea fowl confit and pigeon breast
and salted cod and crab tortellini.
Alison impressed with her offering of pigeon breast
with an array of parsnip and bacon-based trimmings, while Steve made the only fish dish of the evening - a cod loin with squid ink and handmade crab cannelloni.
Enticing food includes pigeon breast
with pear and vanilla puree and balsamic shallots, tempura soft shell crab with shiitake mushrooms, pak choi and satay sauce, mushroom and ricotta tortellini with walnut pesto and mushroom duxelles, steak in ale pudding, Jamaica-spiced slow roast lamb with sweet potato, mango and ginger beer shot, corn-fed chicken with celeriac puree, pancetta, wild mushrooms and truffle oil, sole fillets with prawn and hot smoked salmon mousse and lemon beurre blanc, and puddings such as peanut butter, caramel and chocolate slice with charred banana and gooseberry bread and butter pudding with vanilla bean custard.
The London Works, on My partner went for the seared Wirral wood pigeon breast
(PS8) - because how often do you get to try pigeon?
She got a Pigeon breast
pump, which became her best friend, as she carried it everywhere.
Starters: Carpaccio of ox tongue with sauce gribiche, spiced heritage carrot and coriander soup finished with herb croutons, pan-fried pigeon breast
and confit leg with butter roasted shallots.
For Bruce's, Pigeon breast
which he served medium rare with eggplant and watermelon in a very dark sherry glace splattered to 2005 Pinot from Bourgogne, that was soft and brick red from its age.
The a la carte menu includes the likes of lobster and salmon ravioli, pan-seared pigeon breast
with local black pudding, pan-fried king prawns, and pork fillets wrapped in Pancetta.
with black cherries by Nigel Lister of Oxclose Game and Traditional Fine Foods Ingredients: 1pack of pigeon breasts
1 shallot 1 garlic clove Red wine/port Balsamic vinegar 1 tin of black cherries 1 dessert spoon of demerara sugar Fresh thyme Salt and pepper Spinach or spring cabbage Method: Fry the diced shallot ,thyme and garlic in butter until softened but not browned.