A SELECTION OF OUR current seasonal MENUS…

PLATED STARTERS

Pressed Ham Hock, Sage and Apple Ballantine with Spiced Pear Chutney and Radish Salad

Citrus and Jasmin Infused Smoked Duck, Orange and Thyme Brioche, Madeira Jelly, Radish and Apple Salad

Gravadlax of Vodka Cured Salmon, Pickled Cucumber, Dill and Baby Herbs

Honey Roast Figs with Iberian ham, Rosemary scented Goats Cheese, Radishes and Aged Balsamic

Croquette of Spiced Pork Belly and Apple, Garden Pea Puree and Pea Shoot Salad

Glazed Quail Ballantine with Apricots, Pistachio and Spiced Carrot

Roast Pigeon with Black Pudding Croquette, Green Apple and Hazelnut

Slow Braised Pigs Cheek with Spiced Lentil Ragu

Duo of Cured and Smoked Trout with Black Olive Puree, Marinated Fennel Salad, Focaccia and Local Watercress

Seared Scallops with Lemongrass puree, Roast Cauliflower, Crispy Kale and Miso

Black Cod with Sweet Miso, Lotus Root and Lemongrass

Steamed Lemon Sole with Wild Garlic, Lemon emulsion and Watercress

Roast Monkfish with Pancetta, Pickled Mushrooms and Leeks

Roast Butternut Squash, Pumpkin Seed and Chicory Salad with Shaved Parmesan (V)

Warm Halloumi and Fennel Salad with an Orange and Tarragon Dressing (V)

Roast Artichoke, Beetroot and Rosemary Goats Cheese salad with Pine Nuts and Chili Oil (V)

Roasted Squash, Sage and Almond Salad with Lemon and Hazelnut Vinaigrette (VG)

Chickpea and char-grilled Courgette with Smoked Paprika Aioli (VG)

PLATED MAINS

Shoulder of Hampshire Lamb Croquette and Seared Rump with Wild Garlic and Rosemary, Sweet Potato and Rosemary Gratin, Sprouting Broccoli, Minted Pea Puree, Local Watercress and Lamb Jus

Herb Crusted Cod Loin with Champ, Pea Puree, Rainbow Chard and Roasted Vine Tomato Sauce

Salmon Teriyaki with Char-grilled Bok Choi, Wild Rice and Sesame and Miso Dressing

Braised Pork Belly with Blackened Bok Choi, Smoked Potato Puree, Roast Squash, Pea Shoot Salad and Pernod Sauce

Tarragon and Chanterelle Stuffed Guinea Fowl with Smoked Potato Puree, Roast Onion Confit, Savoy Cabbage, Pancetta and Madeira Jus

Pan Roast Breast of Duck with Glazed Jerusalem Artichokes, Artichoke Crisps, Purple Potatoes and Honey Roasted Baby Vegetables

Deconstructed Beef Wellington: Treacle Cured Fillet of Beef with a Wild Mushroom, Cured Ham and Garlic Tart, Seasonal Greens and Truffle Jus

Char-grilled Fillet Steak with Triple Cooked Chips, Tomato and Shallot Relish, Creamed Spinach and Bearnaise Sauce

Roast Venison Loin with Crispy Duck Fat Potato, Wilted Greens, Glazed Heritage Carrots and Juniper Jus

Spinach, Ricotta and Nutmeg Strudel with Roast Vine Tomatoes, Sautéed Kale and Pine Nut Emulsion (V)

Assiette of Roasted Baby Vegetables with Provencale Sauce, Tempura Courgette Flower and Salsa Verde (V)

Shallot Tatin with local Goats Cheese, Wilted Spinach, Herb Salad and Salsa Verde (V)

Cherry Tomato and Basil Stew with Wild Rice stuffed Aubergine and Courgette Tempura (VG)

Salt - Baked Celeriac and Root Vegetable Croquettes, Roast Potatoes, Seasonal Greens with Spiced Pumpkin Veloute (VG)

PLATED DESSERTS

Lemon Posset with Crushed Meringue, Marinated Strawberries and Pistachio Brittle

Glazed Lemon Tart with Black Pepper Raspberries and Crème Fraiche

Dark Chocolate and Almond Torte with Black Cherry Sorbet

‘English Specialty’ Cheeseboard and Biscuits with Fresh Figs, Grapes and Homemade Chutneys

Ginger and Lemongrass Brulee with Homemade Shortbread

Sticky Toffee Pudding with Clotted Cream, Honeycomb and Butterscotch sauce

Dark Chocolate Mousse with Caramelised Orange and Ginger Brittle

Spiced Pear Roulade with Cinnamon Cream

Summer Berry Pavlova

Tunisian Orange and Pistachio Cake with Pistachio Ice Cream

Warm Frangipane and Spiced Apple Tart with Calvados Crème Fraiche

Salted Caramel Tart with Stem Ginger Ice Cream

Sherry and Elderflower Trifle with Wild Strawberry Sorbet

Dark Chocolate Pot with seasonal Fruits and Sorbet (VG)

Spiced Pineapple Carpaccio with Pink Peppercorns and Basil Sorbet (VG)

presented on our olive wood boards and bowls…

SHARING STARTERS

SHARING BOARD STARTER

Locally Cured Charcuterie with Homemade Pickles

Home Smoked Duck

Pickled Vegetables

Char-grilled Sourdough with Aioli

Wild Mushroom and Parmesan Arancini

Homemade Pesto, Tapenade and Salsa

Vegetarian and Vegan Sharing Board

Crudités with Homemade Pickles

Aubergine Croquettes with Red Onion Jam

Char-grilled Sourdough with Chilli Jam

Pickled Vegetables

Wild Garlic and Green Pea Hummus

Homemade Pesto, Tapenade and Salsa

SHARING MAINS

modern british inspired sharing platter

Braised Rabbit and Tarragon Pie with a Three Bean Cassoulet, Seasonal Greens and Grained Mustard and Cider Sauce

Salt Baked Whole Plaice with Lemon Butter and Dill                           

Crispy Confit of Duck with Pomegranate and Honey

Char-grilled Spatchcock of Corn-fed Chicken, Sautéed Wild Mushrooms, Caramelised Shallot Mash and Honey Roast Root Vegetables, Lemon and Thyme Jus

Classic Dressed Salmon with Salsa Verde

Cumin scented Lamb Kebabs and Roasted Lamb Racks with Harissa and Cucumber Yoghurt

Slow Roasted Rib of Beef with Cooking Juices

Summer Vegetable Lasagne (V)

Roast Field Muchroom and Chestnuts (VG)

sERVED WITH:

Duck Fat Roast Potatoes

Olive and Mint Crushed Jersey royals

Fennel and Chili Coleslaw

Char-grilled Asparagus Salad with Barkham Blue dressing

Isle of Wight Heirloom Tomato Salad with Red Onion, Basil and Aged Balsamic

Dressed Secretts Farm leaves

Local Watercress, Walnut and Shaved Old Winchester Salad

Heirloom Tomato, Olive and Local Goats Cheese

Potato Salad with Confit Garlic, Capers and Parsley

Tomato, Buffalo Mozzarella and Basil

MIDDLE EASTERN INSPIRED SHARING PLATTER

Boned and Rolled Leg of Hampshire Lamb stuffed with Wild Garlic Apricot and Rosemary, served pink

Slow Roast Moroccan Spiced Lamb Shoulder with Apricot and Cumin Spiced Stuffing

Char-grilled Spatchcock of Guinea Fowl with Lemon, Mint and Paprika

Slow Cooked Pigs Cheeks with Smoked Aioli and Confit Onions

Honey Roast Boneless Quail stuffed with Sultanas, Pistachios and Harissa

Crispy Confit of Duck with Pomegranate, Sesame and Soya

Whole Roast Sirloin with Confit Garlic and Cracked Black Pepper

Lightly Spiced Vegetable Stew with Saffron and Mint (V)

Stuffed Peppers with Wild Rice and Apricot (VG)

Accompanied by:

Braised Red Rice, Pistachio and Apricot Salad

Char-grilled Courgette, Pepper and Chick Pea Salad

Lightly Curried Purple Potato and Aubergine Salad

Saffron and Sultana Cous Cous

Tabbouleh with Mint and Pickled Cucumber

Spinach, Pomegranate and Feta Salad

Marinated Heritage Beetroot with Aged Balsamic and Green Apple

Fennel and Chili Coleslaw

Couscous with Oven Roasted Vegetables

BBQ feasting SHARING PLATTER

Dry Aged Hampshire Sirloin Steak with Smoked Onions and Roast Field Mushrooms

Free Range Chicken with Lemon and Thyme

Treacle Cured Pork Belly

Char-grilled Monkfish wit Wild Garlic

Pepper and Halloumi Kebabs with Harissa and Garlic

Char-grilled Aubergine with Roasted Tomatoes and Feta Cheese

With condiments of:

Caramelised Red Onion Chutney

Homemade Truffle Mayonnaise

Sweet Dill Pickles

Accompanied by:

Fennel and Chili Coleslaw

Mixed Green Leaves

Heirloom Tomato, Olive and Local Goats Cheese Salad

Couscous with Oven Roasted Vegetables

Potato Salad with Confit Garlic, Capers and Parsley

Tomato, Buffalo Mozzarella and Basil

Chickpea and Chargrilled Courgette with Smoked Paprika Aioli

Roasted Butternut Squash, Toasted Pumpkin Seed and Gem Lettuce Salad

Roast Heritage Beetroot with Aged Balsamic and  Green Apple

Wild Mushroom and Tarragon Pasta Salad

Spinach, Feta and Pomegranate Salad

SHARING BOARD DESSERTS

MINI SELECTIONS

Mini Eton Mess

Mini Summer Berry Pavlova

Tunisian Orange and Pistachio Cake with Orange Blossom Cream

Warm Frangipane and Spiced Apple Tart with Calvados Crème Fraiche

Mini Lemon Posset with Crushed Meringue, Marinated Strawberries and Pistachio Brittle

Lemon and Raspberry Macaroon

Dark Chocolate and Almond Torte with Black Cherry

Salted Caramel Tart with Stem Ginger

Mini Praline and Chocolate Eclairs

Chocolate Dipped Strawberries with Popping Candy

Hot Chocolate and Rum Shot

Mini Espresso Martini Pannacotta

Homemade Marshmallows and Salted Caramel and Pistachio Fudge with White Chocolate Dipping Sauce

Rhubarb and Custard with Pistachio Crumb