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Dinner Menu
Where possible we use fresh local produce, so you will find our menu changes on a weekly basis.
| Naked baker artisan Breads, Pratt's rapeseed oil, olives & newforest butter |
4 pounds |
| Seasonal, local & organic vegetable soup (V) |
4 pounds |
| Beetroot carpaccio, rosary goat's cheese & Sunnyfield's organic rocket (V) |
51/2 pounds |
| Crumbed local duck egg, baby gem & bacon, honey & mustard dressing |
5 pounds |
| Seasonal terrine, homemade chutney, door stop toast |
7 pounds |
| Local wood pigeon breast, roasted chicory, Serrano ham, sherry vinegar emulsion |
61/2 pounds |
| King prawn tempura, crispy seaweed greens, smoked chilli jam |
8 pounds |
| Seared Shetland scallops, celeriac puree, Spanish 'morilla' black pudding |
10 pounds |
| Shallot tarte tatin, truffled mash, organic spinach, roast mushroom gravy (V) |
11 pounds |
| Pan fried bream fillet, Scottish mussels, whipped chorizo mash & fish gravy |
14 pounds |
| Lamb rump, 'petit pois a la francaise' pink fir fondants, red wine jus |
15 pounds |
| Free range Hampshire Rib eye steak, horseraddish bearnaise, hand cut fat chips |
18 pounds |
| Pan fried Cod, brandade, foraged winter chanterelles, rainbow chard & thyme butter |
16 pounds |
| Free range Hampshire pork belly, champ cake, grain mustard sabayon, cider gravy |
141/2pounds |
Sides (3 pounds each)
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| Buttered Suunyfields organic greens |
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Braised red cabbage
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| Hand cut fat chips & Cornish sea salt |
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| Whipped mashed potatoes |
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| Minted organic new potatoes |
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| Winter leaves & Pratt's lemon oil |
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