1. Marinated Kalamata and Gordal olives

with chilli

3. Warm rosemary focaccia bread

served with smoked sea salt butter and raspberry balsamic

1. Pan-seared wood pigeon

with roasted figs, watercress, hazelnut and raspberry balsamic reduction

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

1. 35-day Himalayan salt dry aged Rib-eye steak

truffle butter and triple cooked chips

3. Steak and Tanglefoot ale pie

chargrilled hispi cabbage, horseradish creamed mash and beef jus

5. Ale battered fillet of wild haddock

with triple cooked chips, minted pea mash and tartare sauce

7. Smashed ½ lb steak burger in a brioche bun

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

1. Fresh haddock fish finger sandwich

topped with a battered king prawn on a brioche bun, crushed avocado and tartare sauce

3. Grilled goat’s cheese and rocket sandwich

on rosemary focaccia with figs in honey

1. Watercress and shallot salad

3. Chargrilled hispi cabbage

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 Blackcurrant sorbet

3. Sticky toffee pudding

with Madagascan vanilla ice cream and warm toffee sauce

5. Cambridge burnt cream

served with home-made shortbread

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