Soups
Smoked Haddock Chowder
Cream of Cauliflower and Local Gold Muddler Ale
served with Welsh Rarebit
****
Appetisers
Dressed South Coast Hand Picked Crab
served with Indian Spices, Mango, Chilli and Lime
Prosciutto Ham
served with Confit Aubergine, Olives and Caperberries
Ham Hock, Potato and Carrot Terrine
served with Cauliflower Puree and Confit Lemon
Sautéed Tiger Prawns
served with Orange, Pink Grapefruit and Coriander Dressing
Warm Chicken, Smoked Bacon and Avocado Salad
served with Basil, Tomato, Pine Kernels and Butter Sauce
Deep Fried Haloumi Cheese
served with Red Onion Relish and Rocket
****
Intermediate Fish Course
We will be pleased to offer you an intermediate fish course from the fish main course selection
as an addition to your meal at £13.50 per person
****
Complimentary Home-made Sorbet
****
Fish
Roasted Fillet of Line Caught Sea Bass
served with Mussels, Coriander, Ginger and Spring Onion Casserole
Grilled Dover Sole
served with Brown Shrimps, Capers and Parsley
(Supplement of £6.00)
Pan Fried Fillet of Cod
served with Roasted Tomato, Garlic and Onion Dressing
****
Vegetarian
Moroccan Vegetable Tagine
served with Cous Cous, Yoghurt and Toasted Almonds
Spinach, Mushroom and Ricotta Cheese Filo Pastry Parcels
served with Provencal Sauce and Deep Fried Courgette
****
Meat & Poultry
Pan Fried Fillet Steak
served with Braised Oxtail, Roasted Carrots and Button Onions
(Supplement of £6.00)
Slow Roasted Pork Belly
served with Mustard Mashed Potatoes, Creamed Cabbage, Butter Beans and Cider Jus
Pan Fried Loin of Marinated Venison
served with Lentil and Vegetable Du Puy
Pan Fried Loin of Lamb and Shepherds Pie
served with Spinach and Oregano Jus
Roasted Breast of Chicken filled with Leek and Tarragon Mousse
served with Mushroom Risotto
Chateaubriand
served with Slow Roasted Tomatoes, Portobello Mushrooms, Crispy Onions and Béarnaise Sauce
(for two persons, supplement of £6.00 per person)
****
Side Orders
Selection of Market Vegetables or Buttered New Potatoes
(Supplement £4.50)
Desserts
Yoghurt Pannacotta
served with Fig Puree and Pistachio Ice Cream
Honeycomb and Walnut Parfait
served with Apple Sorbet
Baked Chocolate Tart
served with Mascarpone and Orange Blossom Segments
Tasting of Rhubarb
Brulee; Sorbet; Rhubarb Financiers and Battons of Poached Rhubarb
****
Cheeses
A selection of local English Cheeses.
These cheeses can also be served as an additional course and charged at £9.50 per person
Barkham Blue
A firm yet creamy, slightly open textured cheese with a natural mould ripened rustic rind. It has a deep yellow moist interior spread with blue-green veins becoming softer with age. Made by Two Hoots in Wokingham, Berkshire
Hampshire Rose
Made with unpasteurised milk and matured for six months. A firm texture and strong flavour that still retains the unique taste of Ayrshire cows’ milk. Made by Loosehanger Cheeses on the northern edge of the New Forest
Wigmore
A wonderful soft cheese with the taste of caramel, it has orangey-pink rind with a brie-like texture.
Made on the border of North Hampshire and Berkshire
Waterloo
A mild soft creamy flavour with a distinctive yellow colour which is due to the unpasteurised Guernsey milk
from the herds of the Duke of Wellington Farm
Tunworth
Named after the little Hampshire village that lies on the edge of the family farm. A soft, creamy, white rind artisan cheese presented in a traditional disc shape. This is the only soft cows’ milk cheese made in Hampshire
Nanny Williams’ Blue
A tangy blue Goats’ cheese that melts in your mouth, perfect for those who cannot have cows’ milk and is also suitable for vegetarians. Made on the northern edges of the New Forest, by Loosehanger Cheeses
Rosary Goats Cheese
A creamy, moist and soft cheese with a light fluffy texture made from pasteurised Goats Milk in Landford, Salisbury
Filter Coffee, Cappuccino, Espresso or Tea served with Homemade Petit Fours
(Supplement £4.50)
£49.50 per person for three courses, inclusive of VAT at the current rate.
For resident guests on inclusive terms, a supplement charge of £10.00 per person will be levied.