Starters £ 9.50
Prawn filed artichoke fond with truffle sauce.
Marlborough mushrooms on herb butter fried brioche.
Feta cheese, cherry tomato, olive micro leaves and balsamic syrup.
Honey grilled goats cheese on salad with pine kernels, raspberry
and balsamic dressing.
Venison fillet, dry cure ham and berries on micro leaves with
truffle oil & rice vinegar.
Partridge supreme with shitake mushroom and marsala cream sauce.
Main courses (with vegetables as appropriate) £ 20.50
rabbit pot roasted with mushrooms, tomato, olives, vegetables and bacon.
Honey roasted pork with roasted apple, fig and sherry jus.
Rare lamb chump steak with bordelaise sauce
Rib eye steak with pepper corn sauce. (+£ 4.00)
Haunch of venison with mushroom cream sauce.
Pheasant supreme with chestnut, herb and bacon stuffing.
Pan fried cod, sea vegetables and prawn sauce.
Smoked salmon and samphire risotto with salad & bread.
Grilled yellow fin tuna loin with chilli, coriander, lemon grass & garlic. (+£ 5.00)
Marlborough mushroom vol au vent & marsala sauce.
Artichoke and truffle risotto with salad & bread.
Desserts £ 9.50
Fruit & berry salad with mint, Madeira croutons and vanilla cream.
Chocolate dessert of gateau, bitter chocolate iced parfait and chocolate
Autumn berry dessert of bavaroise, sorbet and frozen parfait.
Apple, sultana & cinnamon tart with vanilla cream.
Lemon curd and meringue ice cream with damson coulis.