GATEAU BASQUE almond citrus cake, pastry cream, brandied cherries, vanilla ice cream. PAVLOVA crunchy meringue, pineappl
Choice one choice per booking
3 course set menu
3 course set menu
Choice one choice per booking
£30.95 per person
1
• Starter • C H AR C UT E R IE & S EA F OOD TO S HA R E chef’s selection of cured meats and pâté, oysters, shrimp, smoked salmon, served with breads, sauces, and pickles
• MAINS •
R O A S T TU RKE Y roast turkey breast, shredded sprouts, pork stuffing, cranberry sauce, roasted carrots, braised turkey leg, roast potato, sage gravy
C O N FIT DUCK L EG roasted new potatoes, garlic jus, herb salad
BEEF DUO
red wine, confit shallots, roasted carrots, horseradish (supplement £4.50 )
R OAST ED COD FI LLET Braised kale, chorizo, confit tomato, fennel salad
M U S H ROO M LINGUINI fresh pasta, tenderstem broccoli, fresh tomato, parsley, new forest mushrooms
• DESSERT • GATEAU BAS QUE
almond citrus cake, pastry cream, brandied cherries, vanilla ice cream
PAVLOVA crunchy meringue, pineapple diplomat, spiced pineapple compote, almond tuile
A F TE R EIG H T BROWNIE brownie, mint cream, ganache, mint ice cream
£ 10 . 0 0 DE POSI T PE R PE R SON 8 PE OP L E M I N I M U M GL A S S OF PR OSE C C O WHE N S AT AT T HE TA B L E ON T HE HOU SE MU S T B E B OOKE D 3 D AYS I N A D VA N C E F I S H, VE GETA R I A N , OPT I ONS AVA IL A B L E ON R E QU E ST SERVICE CHARGE OF 1 2 . 5 % W I LL BE ADDED
Choice one choice per booking
£35.95
per person
2
• Starter • FRE NC H O NI O N SO U P
white wine, beef broth, swiss cheese, onions, crouton
BEEF TARTARE aged beef sirloin, mustard, egg, cornichon, capers, croutons (supplement £3.50)
GRI LLE D SH RI MP grilled shrimp, roast gem, lemon, parsley, brown butter & tomato
B E E TRO OT SALAD seasonal beetroot, goat’s curd, hazelnuts, horseradish, crispy shallots
• MAINS • ROAST TU RKE Y
roast turkey breast, shredded sprouts, pork stuffing, cranberry sauce, roasted carrots, braised turkey leg, roast potato, sage gravy
CO NFIT DU CK LEG
£50.00 per person
3
•BREN Ai Db&bSPl REe sA DS• O LIVE S P ICK LE S
• Starter • CHE F’ S SE LE CT IO N O F CURE D ME AT S A N D PÂT É served with breads, sauces, and pickles
G R AT INAT E D O Y ST E R S spinach, parsley, parmesan, panko
CA L A M A RI
black pepper, parmesan, horseradish dip
SA L ADS
chefs choice of seasonal salads
• MAINS •
pre book one choice of meat for the whole tablet
L A MB DONE T H R E E WAY S S T U F F E D S LO W R O A S T E D L E G O F L A M B R O A S T E D L A M B R AC K SHREDDED BRAISED LAMB SHOULDER
roasted new potatoes, garlic jus, herb salad
D RY AG E D P RIME RIB E Y E BE E F
ROASTED COD FILL E T
dry aged rib eye locally sourced, slow roasted to medium rare served with roasted bone marrow, peppercorn jus & béarnaise sauce
Braised kale, chorizo, confit tomato, fennel salad
MU SH RO O M LI NGU I NI fresh pasta, tenderstem broccoli, fresh tomato, parsley, new forest mushrooms
GRILLED LOBSTE R brown butter, charlotte potatoes, citrus salad, capers (supplement £5 )
B EEF D U O
red wine, confit shallots, roasted carrots, horseradish (supplement £5 )
• DESSERT • GATEAU BASQUE
almond citrus cake, pastry cream, brandied cherries, vanilla ice cream
PAVLOVA crunchy meringue, pineapple diplomat, spiced pineapple compote, almond tuile
AFTE R E I GH T B RO W NI E brownie, mint cream, ganache, mint ice cream
R OA ST E D CO R N F E D CH ICK E N corn fed chicken cooked in garlic thyme butter, served with chicken jus
V E GE TA RIA N O P T IO N AVA ILA BLE O N RE Q UE ST
• DESSERT • F E ST I V E M I L L E F E UI L L E
flaky puff pastry with chai diplomat, spiced orange pear compote, mulled wine coulis
Happy hour
3-7pm BO T T L E O F
PR OSE C C O £24 .00 GL A SS OF PR OSE C C O £4 .00
