our current seasonal three course menus…

starters

Chicken Liver Parfait with Orange and Thyme Brioche

Croquette of Spiced Braised Pork Belly with Apple and Beetroot

Pressed Terrine of Ham Hock and Tarragon with Sourdough Bread and Homemade Chutney

Smoked River Test Trout Salad with Preserved Lemon, Kalumata Olive Tapenade and Aioli

Roast Squash and Chestnut Soup with Sage Oil (V)

Caramelised Shallot Tart with Apple and Walnut Salad (V)

mains

Chestnut Stuffed Breast of Turkey with Braised Red Cabbage, Fondant Potato, Pigs in Blankets and Homemade Gravy

Braised Beef Shin with Caramelised Shallot Mash, Honey Roast Parsnips, Sautéed Ale and Red Wine Jus

Spiced Confit Leg of Duck with Spiced Braised Lentils, Wilted Spinach and Baby Herb Salad

Roast Breast and Confit Leg of Pheasant, Creamed Savoy Cabbage and Pancetta, Roast Baby Potatoes and Cep Sauce

Crispy Greenfields Farm Pork Belly, Sea Salted Crackling, Braised Pearl Barley and Root Vegetables, Spiced Jus

Turkey, Leek and Mushroom Pie with Savoy Cabbage and Pancetta

Roasted Squash and Crispy Sage Orzo (V)

Roast Root Vegetable Wellington with Parsnip Puree, Honey Roast Carrots and Stilton Sauce (V)

DESSERTS

Sticky Toffee Pudding with Honeycomb and Clotted Cream

Warm Mince Pie with Cinnamon Ice Cream

Ginger Crème Brulee with Orange Shortbread

Dark Chocolate Pot with Caramelised Orange, Pistachio Brittle and Popping Candy

Spiced Pear and Apple Crumble with Cinnamon Cream

Christmas Pudding with Brandy Butter

Salted Caramel Tart with Honeycomb and Stem Ginger Ice Cream

aND ALFRESCO DINING FOR THE WINNING POST……

The Paddock

Locally Cured Charcuterie

Lightly Curried Haddock Scotch Quails Eggs

Homemade Cheese Straws and Breadsticks

Dressed Dorset Crab with Avocado and Basil

Salt Baked Beetroot and Goats Cheese Tartlets

Crispy Duck, Pomegranate and Tarragon Salad

Chocolate Pots with Popping Candy and Black Pepper Strawberries

Eton Mess

THE Parade Ring

Potted Duck and Foie Gras Parfait

Chargrilled Sourdough & Homemade chutneys

Truffle and Rosemary infused Tunworth ‘Cheese on Toast’

Char-grilled Chicken Satays with Sesame, Honey and Fresh Mango Salsa

Poppy Crusted Salmon Sashimi

Lemon Sole Ceviche with Pink Grapefruit and Sesame

Tuna Tartare with Sesame and Yuzu Mayonnaise

Salted Caramel and Stem Ginger Tarts

Cut Fruits

The Final Furlong

Lobster and Pink Grapefruit Cocktail

Salmon and Tuna Sashimi with Sesame and Yuzu Mayonnaise Seaweed Salad and Mixed Leaves

The ‘M&R’ Wild Boar Sausage Roll

Caesar Salad

Beef Teriyaki with Sesame and Wasabi

White Cabbage, Garden Pea and Mint Gazpacho Soup

Stockbridge Wild Mushroom and Blue Cheese Tarts

Chilled Peach and Almond Cobbler with Vanilla Cream

Selection of Cut Fruits