Sample Winter Menu

Seasonal Dinner Menu £29.00

Please use this menu in conjunction with our Daily Menu options

Sommelier's Choice:

Kleine Zalze Bush Vines Chenin Blanc, Stellenbosch, South Africa £13.95

Veramonte Merlot, Winemakers Selection, Maule Valley, Chile £17.50

 

Leek and Potato soup with Horseradish Cream and Garden Chives

Seafood Medley with a Tarragon and Garlic Beurre Blanc

Tomato and Parmesan Gratinee Tart

Isle of Wight Duck Salad with Orange and Soy

Ravioli of Parma Ham and Salmon with Roasted Pepper Pesto

Rustic Pork Pate and Cranberry Toast with Port and Onion Marmalade

~

Honey and Pistachio Crusted Best End of Lamb (local when available), Celeriac Mash and Rosemary Jus

Hermitage Game Pie, Roasted Vegetables and Garden Thyme with Olive Pomme Puree

Monkfish and Bembridge Crab with Lemongrass infused Coconut Milk and a Chilli, Sweet Potato Rosti

Hot Spinach and New Forest Goats Cheese Torte with Apple and Godshill Cider Chutney

Baked Bass Fillet, Mustard, Pancetta and Crayfish Chowder and Home Baked Oregano Loaf

Roasted Beef Fillet with Gastranom Potatoes, Watercress Puree and a Wild Mushroom and Red Wine Jus

~

Baked Alaska

Iced Tiramisu Parfait

Chocolate trio - Coffee and Chocolate Mousse, Dark Chocolate Tart, Chocolate and Orange Cheesecake

Forest Berry Bruleé and Ginger Snap Biscuit

Rice Pudding and Cassis with Blackcurrant Compote

Plum and Bramley crumble with Clotted Cream

A selection of local Cheeses

(Available as an extra course £3.95 supplement)

~

Coffee and homemade Petit Fours

 

 

 

Daily Menu - (Varied Daily)

Please use this menu in conjunction with our Seasonal Menu options

Homemade Roasted Tomato Soup (V)

Wild Mushroom and Cream Cheese Muffin (V)

Mussels with Chilli, Ginger and garden Coriander

~

Pan Fried Chicken Supreme, Shredded Beetroot and Pink Peppercorn Veloute

Grilled Sea Bream, Celeriac Puree and Red Pepper Pesto

Swiss Chard and Goats Cheese en croute with Provencale (V)

~

Lemon Filo Basket

Apple and Rhubarb Crumble

Homemade Pistachio, Ginger and Chocolate Hazelnut Ice Cream with Brandy Snaps

 

Executive Chef Mr Mike Fuller

Executive Chef Mike Fuller and Head Chef Ian Boynton