1. Marinated Kalamata and Gordal olives

with chilli
GF, DF, VG, VE

3. Warm rosemary focaccia bread served

with homemade olive tapenade 
DF, VG, VE

1. Taleggio Arancini

smoked truffle mayo
VG

3. Baked whole Camembert

infused with garlic, thyme, and olive oil, served with onion chutney and toasted sourdough croutons and shaved apple salad, to share
VG

5. Burrata and cured meat board

with Kalamata and Gordal olives, toasted focaccia, sundried tomatoes, olive oil and balsamic vinegar

1. 35-day dry-aged chargrilled Rib-eye steak

with portobello mushroom, heritage tomato and fat chips 
GF
Peppercorn jus £3.00

3. The Ultimate Cottage pie

shortcrust pastry filled with cottage pie, topped with cheesy mash,  served with summer carrots, triple cooked chips and beef jus

5. Ale battered fillet of wild haddock

with triple cooked chips, minted pea mash and tartare sauce
DF

7. Smashed ½ lb steak burger in a brioche bun

bun with mustard mayonnaise, smoked pancetta, Applewood cheese, beer-battered onion rings, beef tomato, lettuce and dill pickle served with sea salted rosemary infused fries and Bloody Mary ketchup

1. Fresh haddock fish finger sandwich

on brioche bun with tartare sauce

3. Harissa, halloumi, tomato and honey

on a toasted rosemary focaccia
VG                                                       

1. Watercress and shallot salad

3. Tempura courgettes

5. Triple cooked chips

1. Handmade ice creams from the local Forest of Bere Dairy, Wickham.

Choice of two scoops, served with homemade shortbread:
Chocolate, Madagascan vanilla, Strawberry, Lemon curd or raspberry sorbet
VG

3. Sticky toffee pudding

with Madagascan vanilla ice cream and warm toffee sauce
VG

5. Summer berry crème brulee

served with shortbread biscuit
VG

7. Award-winning English cheese plate

Including Isle of Wight Blue, Tunworth and cave-aged Wookey Hole Cheddar, served with oat cakes, fig and red onion marmalade
VG, GF