Dinner Menu

Summer 2010

served Tues - Sat 6-9.30

Sun 6-9

 

 All our dishes are madStartersusing fresh ingredients 

Olives with olive oil & balsamic vinegar                                  3.50

STARTERS

 Soup of the moment                                                            4.95

 

Pan fried king scallops wrapped in Parma ham

with honey & saffron dressing    Starter 8.95   Main 16.50

 

Twice baked Gruyere & spinach souffle with leek fondue             6.95

 

Tea smoked Gressingham duck breast with caramelised pear

& Alresford watercress salad   6.95

 

Ham hock & spring onion terrine with fruit chutney            6.95

                                   

Smoked salmon roulade with avocado 6.95

& a honey & walnut dressing

 

VEGETARIAN

 

Wram goats cheese tart with red onion confit & marinated beetroot

served with salad or vegeatables                                           12.95

 

Saffron roasted courgette & roasted pepper risotto

with Parmesan & roquette salad                                           12.95

 

 

MEAT

 

Duo of Fillet of English beef (21 day aged )& braised oxtail

with Dauphinoise potato & baby carrots                                  21.95

 

Corn fed chicken breast with wild mushroom & spinach tagliatelle

with toasted pine nuts 15.25

 

Honey glazed Gressingham duck breast with roasted plum,

spring greens & Parmentier potatoes              16.95

 

Pan fried calf's liver & bacon

with creamed potatoes & red onion confit                             16.95

 

Fillet of free range pork with slow cooked belly pork

served with apple Pomme Anna potatoes & cider & thyme jus 16.95                                                                    

 

Hampshire rib eye steak (10oz.)- 21 day aged                        18.25

English fillet steak - 21 day aged                                       23.45

with onions, tomato, field mushroom,

hand cut chips & pepper sauce

 

Please see our board for a selection of fresh fish

(usually includes at least 3 from the following)-

Fresh mussels, sea bass ,salmon, skate wing,sea bream,plaice.

             

 

SIDE ORDERS        2.75 each

 

New potatoes, hand cut chips, Dauphinoise potatoes

Selection of seasonal vegetables,

Wild roquette with balsamic dressing & parmesan shavings,

Seasonal mixed salad

 

Selection of homemade desserts usually includes at least 3 of the following

chocolate brownie, whisky & orange bread & butter pudding,

creme brulee,pear & ginger crumble, lime & coconut cheesecake with rum cream,

summer pudding with blackcurrant sorbet & fresh cream ,

home made ice cream

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