Our current menus to keep you full between drives…

TWO COURSE SHOOT LUNCH

Main Course Options

Braised Oxtail and Wild Mushroom Pie, Savoy Cabbage and Pancetta with Port Sauce

Salmon en-Croute with Dill and Pernod sauce, Herb Crushed Potatoes, grilled Baby Leeks

Stuffed Supreme of Guinea Fowl, Parmentier Potatoes, Wild Mushrooms and Spinach with Cep Sauce

Slow-roasted Rib of Beef with Crispy Duck Fat Potatoes, Honey Roast Parsnips, Seasonal Greens and Port jus

Braised Cheek and slow-roast Belly of Pork with Sea-salted Crackling, Smoked Potato Puree, Glazed Root Vegetables

Partridge Wellington with Creamed Savoy Cabbage, Smoked Pancetta, Spiced Carrot and Game Jus

Dessert Selections

Hot Chocolate Fondant with Cherry Sorbet and Pistachio

Selection of Hampshire and Wiltshire Cheeses with Homemade Chutney, Cut Fruits and Crackers

Warm Apple, Blackberry and Almond Tart with Cinnamon Ice Cream

Lightly Spiced Sticky Toffee Pudding, Clotted Cream and Honeycomb

Salted Caramel Tart with Honeycomb and Stem Ginger Ice Cream

Pink Grapefruit Posset with Crushed Meringue, Preserved Berries and Pistachio

POST SHOOT DINNER MENU

Pre-Dinner Nibbles

Parmesan Sables, Black Olive and Rosemary Palmiers, Stilton and Sage Cheese Straws

Starter

Seared Dorset Scallops with Miso, Crispy Kale, Cauliflower and Lemongrass

Main Course

Duo of Pistachio Crusted Loin and Braised Neck of Lamb, Sweet Potato and Rosemary Gratin, Honey Roast Root Vegetables, Local Watercress and Rosemary Jus

Dessert

Spiced Dark Chocolate Torte with Mince Pie Ice Cream