1. Home marinated Kalamata and Green pitted olives

3. Salted sourdough loaf

with chimichurri oil

1. Red onion tarte-tatin

with a goat’s cheese bonbon and beetroot puree

3. Haggis spring rolls

with chilli jam

5. Roasted parsnip and apple soup

with griddled sourdough toast, salted butter

1. Roast sirloin of dry aged Hampshire Beef

with horseradish sauce and roasting juices

3. Roast corn-fed breast of chicken

served with bread sauce and pigs in blankets

5. All served with:

All served with Yorkshire pudding, Duck fat roast potatoes, braised red cabbage, cauliflower cheese, roasted honey carrots, shallots and baby beets

1. Wild mushroom fricassée

Served white truffle Arancini

3. Warm butternut squash salad

with baby spinach, crumbed goat’s cheese, pomegranate and toasted pecans

5. Steak and Tanglefoot ale pie

served with truffle oil mash, braised red cabbage, horseradish sauce and an ale jus

7. Steamed mussels

rope grown Scottish mussels cooked in white wine, finished with samphire and seaweed butter, served with Koffmann skin-on fries

1. Braised red cabbage

3. Garden salad

5. White truffle oil mash

1. Apple and blackberry crumble

served with double cream or vanilla ice cream  

3. Crème Brulée Classic

baked vanilla custard served with homemade shortbread

5. Handmade ice creams from Forest of Bere Dairy

served with homemade shortbread

1. Espresso

3. Cappuccino

5. Hot choc

7. Breakfast tea

9. Alternative milk:

Soya or Oat