1. Kalamata and chilli Gordal olives

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3. Warm rosemary focaccia bread served

with homemade olive tapenade
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1. Smoked haddock and goat’s cheese fishcake

with Nordic dill salsa

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

black garlic and truffle butter, green salad and fat chips
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3. Chicken ham and leek pie

with crushed new potatoes and charred Hispi cabbage

5. Ale battered fillet of wild haddock

with triple cooked chips, minted pea mash and tartare sauce
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7. Smashed ½ lb steak burger in a brioche bun

mustard mayonnaise, smoked belly pork, Applewood cheese, beer-battered onion rings, beef tomato, lettuce, 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. Toasted rosemary focaccia

with harissa, halloumi, tomato and honey
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1. Watercress and shallot salad

3. Triple cooked chips

5. Rosemary fries

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
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3. Sticky toffee pudding

with Madagascan vanilla ice cream and warm toffee sauce
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5. Cherry compote brandy crème brulee

with short bread biscuit
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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
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