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A La Carte

SUMMER 2018

To Start

  • Roasted Tomato and Red Pepper Velouté

    Basil oil

    6.95
  • Cornish Mussels

    Classic Marinière or Thai style

    7.95
  • Sesame Coated Calamari

    Fennel and orange salad, toasted almonds, lime and coriander dressing

    7.50
  • Smoked Chicken Caesar Salad

    Crispy anchovies

    7.95
  • Selection of Cured Meats

    Pickled vegetables, parmesan, ciabatta

    7.95
  • Confit Heritage Tomatoes

    Pesto, crispy brie, red onion marmalade, rocket

    7.50

To Follow

  • 8oz Sirloin Steak

    Portobello mushroom, cherry vine tomatoes, triple cooked chips, mustard and herb butter

    20.95
  • Roasted Breast of Chicken

    Sweet potato fondant, celeriac puree, green beans, bok choi, anise jus

    18.95
  • Pan Fried Fillet of Bream

    Tarragon mash, spinach, cauliflower puree, hazelnut and shallot butter

    17.95
  • Dorset Pork Fillet

    Pork belly and mustard croqettes, cavolo nero, mushroom stroganoff puree, caper jus

    17.95
  • Pan Fried Hake

    Safron crushed new potatoes, buttered kale, New Forest asparagus, olives, cherry tomatoes

    18.50
  • Roasted Butternut Squash Tagliatelle

    Peas, toasted pumpkin seeds, rosary goats cheese, parmesan, sage

    16.95

To Accompany

  • Mixed Leaf Salad

    3.50
  • Buttered Seasonal Greens

    3.50
  • Fries

    3.50
  • Hand Cut Chips

    3.50
  • Roasted New Potatoes and Chorizo

    3.50
  • Honey Roasted Root Vegetables

    3.50

To Finish

  • 1812 Selection of English Cheeses

    Frozen grapes, red onion marmalade, homemade crackers

    8.50
  • Dark Chocolate Mousse

    White chocolate cheesecake, raspberries, toasted almonds

    7.95
  • Banana Bavarois

    Salted caramel ice cream, tuille biscuit

    7.50
  • Lemon Posset

    shortbread, berries

    6.95
  • New Forest Strawberry Eton Mess

    7.50
  • Iced Mango Parfait

    Toasted meringue, spiced pineapple salsa

    7.50