SAMPLE DINNER MENU

Note that this is a Sample menu only - our menu changes frequently to make the most of the best, seasonal produce available so individual dishes may not be available on any given day.

APERITIFS

Albert’s Bellini                                                                        £ 6.50 per glass

Albert’s Virgin Bellini                                                               £ 3.50 per glass
(Peach purée with organic sparkling elderflower)

Prosecco Rustico, Nina Franco, Italy                                         £ 5.50 per glass

Louise Barthelemy Brut Amethyste, Champagne, France            £ 8.00 per glass

Kir                                                                                         £ 5.50 per glass

Kir Royal                                                                                £ 8.00 per glass

 

STARTERS

Warm salad of Gloucester Old Spot pork kidney & crispy brawn with trompette mushrooms, garlic and capers

Rustic broth and tortellini of wild rabbit braised in Somerset cider with borlotti beans & chervil

Parfait of Goosnagh duck liver with Jardin d’Hiver jelly and potato loaf toast

Warm mackerel fillet, with fine tart of red onions, mustard seeds and a salad of pickled shallots & beetroot

Dorset crab tart and broth with tiger prawns, scallops and a rouille dressing (£3 supplement)
Picpoul de Pinet – Cave de Florensac ~ dry, limes and white flowers – fantastic with fish! £4.75 per 175ml glass

Little pie of home smoked haddock & cod

Salad of endive leaves, with Cashel Blue cheese, walnuts & a sweet dressing of orange and thyme

Grilled parsnip and apple cannelloni with a truffled topping and parsnip cream

 

MAIN COURSES

Rump of local Hereford beef & jacket potato with thyme & blue cheese butter. Swede mash, roast carrots, parsnips and red wine sauce (£5 supplement)
(if you prefer your beef well done, we recommend ordering braised Ox cheek)

Hot pot of Romney Marsh Hoggett served at the table with purple sprouting broccoli, rosemary & balsamic juices (for 2 to share)

Venison from Ashdown Park; roast leg (served rare) and shoulder braised in ale with polenta, local bacon and celeriac

Pan fried brill with a mussel ragout of monks beard, leek hearts and chanterelle mushrooms

Loin of line caught cod with sherry vinegar puy lentils, bacon, mutton foot mushrooms, and buttered cabbage

Roast butternut squash, lightly spiced potato cake with roast celeriac & pear, chestnuts and sherry butter

Hazelnut tartlet of local leeks and onion with Duchess potato, braised swiss chard, purple broccoli, Chanterelle mushrooms and soft herbs

 

DESSERTS

Poached William pears with oranges, macadamia nuts and crème fraiche & honey ice cream

Rhubarb panna cotta with fine shortbread and orange mint and Drambuie salad

Egg custard & nutmeg tart with brandy marinated raisins and clotted cream

Chocolate & ginger fondant with cookies & cream and chocolate sorbet

Raspberry jam roly poly with custard and vanilla ice cream

Selection of ice creams & sorbets
Please ask for details

Selection of British cheese from Neals Yard Dairy served with grapes, walnuts, fig chutney and piccalilli (£3.00 supplement)
1999 Porto LBV Qta Gaivosa ~ £6.50 per 50ml glass