Raising the Game for British Game Week

Tuesday 26th November – Sunday 1st December

Starters

Duck Leg Pasty served with Plum Jam and Parsley Butter
£7.50

Rabbit Loin wrapped in Parma Ham served with Butternut Squash, Redcurrants, Mushroom, Beetroot and Coriander
£7.50

Mains

Pheasant Ballotine served with Buttered Kale, Boulangère Potatoes, Cranberry Gel and a Red Wine Jus.
£17.50

Loin and Faggot of Venison served with Creamed Potato, Spinach and a Caper and Shallot Jus.
£24.00

Dessert

‘Fruits of the Hedgerow’
£6.50

40 % of the profit from the game menu will be donated to Hampshire Medical Fund. This charity provide equipment for Basingstoke, Winchester and Andover hospitals and was founded in 1981 by Earl of Carnarvon.

Menu available alongside our normal menus.