If you have an allergy or intolerance, please speak to a member of staff before you order food and drinks. You can view our Dietary & Allergen Guide here.
CHICKEN LIVER PARFAIT with savoury granola, plum & ginger chutney and sliced sourdough
MAPLE BUTTERNUT SQUASH, CHESTNUT & SAGE ‘SAUSAGE’ ROLL with cranberry relish (ve)
SMOKED SALMON with pickled cucumber ribbons, fresh basil and shallots
CELERIAC & OLD WINCHESTER SOUP topped with a sourdough crouton, wild mushrooms and truffle crème fraîche (v)
ROASTED BEETROOT & MARINATED BOCCONCINI SALAD with blood orange segments and pomegranate (v)
Mains
ROASTED TURKEY BREAST chestnut & apricot stuff ing, fluffy roast potatoes and pigs in blankets served with honey-roasted carrots & parsnips and buttered sprouts with lashings of turkey gravy
PAN-FRIED SEA TROUT crab & crushed new potatoes and wilted spinach in a lemon butter sauce
MUSHROOM, GOAT’S CHEESE & KALE PESTO WELLINGTON served with honey-roasted carrots & parsnips (v)
BRAISED FEATHER BLADE OF BEEF roasted celeriac purée, star anise-glazed carrots and buttered kale
SPICED AUBERGINE, CHICKPEA & APRICOT TAGINE served with saffron couscous and pomegranate seeds (ve)
