Dinner Menu

Below is an example of our dinner menu, which is available 7 nights a week. The menu is seasonal and may change slightly from day to day, as we strive to use the freshest ingredients from our local suppliers. We have our own forager, and grow vegetables and herbs in our allotment down the road from the restaurant.

Please feel free to call the restaurant on 01962 844465 for further information or if you have any queries, and remember to book ahead to avoid disappointment!

(Please note: Prices are not shown due to multiple suppliers and seasonal products used to create the menu hence £40 – £45 per person is our guideline)

 Example October Dinner Menu 2014

Bits of pig terrine, baked skin, onion and cider sauce, pickles,

mead jelly, pumpernickel.


Cured Cornish mackerel, pâté of cream fraiche, belly meat and dill, pickled cucumber,

blowtorched endive, fried courgette flowers.


“Umble pie” of venison liver, heart and kidney, short pastry, nettle puree,

dandelion and elder salad, elderberry vinaigrette.


Fish stew of bream, ling and gurnard, roast garlic aioli, burnt almonds, fennel,

saffron noodles.


New Forest mushrooms, bog myrtle oil, black garlic paste, Alexander leaves,

fried bread.


Langoustine and crab gyoza, sesame seed, kimchi cabbage, dashi, crosnes,

radishes, keta.


Sirloin of Aberdeen Angus, celeriac porridge with truffle and bay, kale,

Hereford snails.


Roast breast of guinea fowl, potato and leg meat pressing, pied de mouton,

poached langoustine, birdseed crumble, buttermilk foam.


Butter basted skate wing, caramelized cauliflower puree, samphire,

cauliflower fungus and grape couscous, caper jam, verjus dressing.


Hand dived scallops, pigs blood cake, braised and pureed artichokes, sea beet, globes.


Onion squash polenta, seed granola, roasted and toasted squashes, hazelnut,

dried ginger bread, ricotta, orange syrup.


Smoked fallow venison fillet, sour cabbage, winter chanterelles, salsify cooked in fir,

mushroom crumble, bark.


Yeast parfait, bread and butter ice cream, malt, brioche crumb,

puffed barley.


A late summer pudding of berries and fruit, nettle ice cream, sloe gin syrup,

frozen clotted cream.


Chicory mousse, white chocolate cheesecake, orange, beetroot granita.


Sea buckthorn curd, torn sponge cake, salt caramel,

roast chocolate mousse, chocolate oil.


Black Rat Madeleines served with butterscotch sauce. (15 minutes) 


Forme d’Ambert, whipped Gorgonzola, walnut financier,

Pedro Ximenez jelly.

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