Dinner Menu

Spring 2008

 

All our dishes are made using fresh ingredients

Olives with olive oil & balsamic vinegar

2.75

 

Starters

 

Soup of the moment

4.75

Pan fried king scallops with smoked salmon

& honey & saffron mayonnaise

Starter 8.50 Main 15.50

Ragout of wild mushrooms & roasted celeriac

with Madeira & cream served in a warm brioche

6.95

Pork hock & spicy pear terrine with wild dressed roquette

6.95

Warm salad of Rosary goats cheese

with herb crouton & fennel & dill confit

6.95

Breast of Gressingham duck , home smoked with hickory wood chips,

served with blueberry compote

6.95

 

Please see our board for a selection of fresh fish

 

Vegetarian

 

Puff pastry tartlet filled with baby spinach, leeks

& Oyster mushrooms,topped with brioche herb crust

12.95

Balsamic roasted aubergine topped with vegetable ratatouille & Mozzarella cheese

& a roasted plum tomato coulis

12.95

 

Meat

Fillet of English beef with slow braised shin of beef,

curly kale & spring onion mash

18.95

Duo of Blackmoor venison fillet & pigeon breast

with walnut oil creamed potatoes & a raspberry vinegar jus

16.95

Free range chicken breast wrapped in Parma ham with thyme roasted potatoes,

wilted baby spinach & an oyster mushroom jus

13.95

Roasted breast of Gressingham duck with sweet potatoes, spring greens

& a honey & grain mustard jus

14.95

Fillet of Droxford reared Old spot pork with smoked bacon,

cider poached apples & black pudding

13.95

 

Char grilled sirloin of beef with onions,

tomato, field mushroom, hand cut chips & pepper sauce

16.50

SIDE ORDERS           2.50 EACH

New potatoes, Hand cut chips,

Selection of seasonal vegetables

Wild roquette with balsamic dressing & parmesan shavings

 Seasonal mixed sald

 

A selection of homemade desserts, including delicious home made ice creams is available

 

‘cooked with flair served with care'

 

Tues-Sat evenings 6.30 - 9.30 p.m.