Asian Duck Salad.
cooked in teryaki, ginger and soy, julienne of carrot, leeks and mooli, mixed leaves.
Stilton & Broccoli Soup.
thyme, garlic, onion and herbs, croutons.
Selection of Warm Bread.
warm rustic bread served with herb butter.
Pan Roasted King Scallops.
King Scallops, black pudding, bacon lardons, squash puree, leaves.
Ovenbaked Tunworth Cheese
Ovenbaked Tunworth Cheese, honey and thyme glaze, homemade plum, apple & rosemary chutney, served with warm artisan bread (for 2 to share).
Prosciutto, Salami, artichokes, roasted red peppers, oak smoked tomatoes, black olive tapenade, crostini's.
Poached Pear Salad.
pears poached in white wine, Barkham Blue cheese, toasted walnuts, cucumber ribbons, radishes, seasonal leaves, olive oil dressing.
Chargrilled Ribeye of Beef.
medium rare, rustic style chips, mixed leaf salad, peppercorn sauce.
Pan Roasted Fillets of Sea Bass.
crushed new potatoes, peas, edamame, fine beans, dill and chive butter.
Chargrilled Pork, Beer & Watercress Sausages.
herb mash, braised red cabbage, cider braised carrots, cider gravy.
prime loin, Barkham Blue cheese, onion, spinach, mushrooms, white wine, cream, gnocchi.
Chargrilled Fillet of Beef
Chargrilled Fillet of Beef, blue cheese and pink peppercorn butter, Dauphinois potatoes, wilted spinach, baby plum tomatoes, organic wild mushrooms, red wine jus.
Pan Roasted Pheasant Schnitzel.
breadcrumbed breast, free range duck egg, hand cut chips, port jus.
Chargrilled Loin of Venison.
served rare, truffle oil mash, braised red cabbage, mushroom & carrot ragout with madeira, garlic, shallots and cream.
basil pesto, oak smoked tomatoes, spinach, mushrooms, red onions, olives, parmesan shavings.
Sticky Toffee Pudding with cream, Apple and Cinnamon Tart with Vanilla ice cream, Vanilla Cheesecake with raspberry coulis, 'Hampshire' Cheeseboard with Tunworth, Barkham Blue, Stoney Cross Cheddar with red onion marmalade & cheese biscuits, Blood Orange Sorbet. Chocolate Brownies with vanilla ice cream.