Main Courses

Photo by Jacques Lloyd

All served with a selection of seasonal vegetables

Spring and Summer Menu

Breast of Free Range Chicken, truffled white beans & chargrilled Secretts asparagus

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Roast Rack of Lamb, summer bean casserole and fondant potatoes

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Pan-roasted Black Leg Chicken, Hampshire ceps, tarragon & dauphinoise potatoes

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Organic Rare Roasted Rolled Rib of Beef with crushed black peppercorns, Hampshire asparagus, candied beetroots, fondant potato, tarragon cream and watercress garnish*

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Rack of Lamb with a redcurrant and port jus

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Roasted Fillet of Salmon with rocket & basil grana padano pesto and lemon oil

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Available Late Summer / Early Autumn

Rump of Salt Marsh Lamb, Corfe samphire & cockles

Autumn and Winter Menu

Roasted Rib Eye of Angus Beef, Jenga chips, portobello mushroom, herbed tomatoes and béarnaise cream*

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Confit Duck Leg, braised Puy lentils and buttered greens

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Duo of Honey-roast Duck Braised and Slow-cooked Confit Duck Leg with port glaze and sweet potato and thyme purée*

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Slow Roast Shank of Lamb with a confit of garlic and rosemary

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Pan-roasted Rolled Rib of Beef, little onions, chestnut mushrooms and crispy bacon*

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Rack of Pork, cider potatoes, roasted apples and crispy sage

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Chicken Prosciutto
(tender breast of chicken wrapped in prosciutto and served in a wild mushroom sauce)

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Roasted Pork and Apple Sausages on creamy mash with red onion marmalade

*£3 per person supplement