Three Course Table d'hote Menu

Three Course Table d'hote Menu

Table d'hote sample menu

Please note - menus change weekly

3Course Table D'hote Menu


Cream of cauliflower and stilton soup

Smoked mackerel mousse, Melba toast

Smoked ham hock terrine, pea veloute, pickled baby onions

Beetroot salad, truffle goats cheese, watercress, orange dressing

Compression of corn-fed chicken and lemon balm, raising puree

Main Courses

Duo of duck - breast and confit bobon, fondant potato, young vegetables

Smoked haddock, pea risotto, buttered samphire

Leek and spinach Wellington, port reduction

Poached Boudan of chicken, chicory, bread bean and wild mushroom fricassee

Carrot and aubergine pithivier, white wine cream sauce


Rolled vanilla ice cream, Genoise sponge, white chocolate mousse

Dark chocolate brownie, Chantilly cream

Caramel cheesecake, caramel clusters

Passion fruit panna cotta, vanilla macaroon

Raspberry parfait, lemon meringue ice cream

Why Not Have a Dessert Wine To Accompany Your Dessert, or Port with a Cheese Course

Château Levant Sauternes, Bordeaux, France

Warres Warrior Port, Douro, Portugal

Cheese Menu

(£10.50 per person as an extra course)

Sussex Camembert - A traditionally made camembert style, soft and creamy with a beautiful mildness. Made from pasteurised milk

Ashmore Goats Cheese - A handmade Kentish farmhouse hard goats cheese. This cheese is moulded and pressed in muslin for three days, then wrapped and allowed  to mature on pine shelves for at least three months. Each cheese is continually turned and tendered during this time

Ashmore - A Kentish farmhouse cheddar-like hard cheese made from unpasteurised cows milk sourced from both Holstein and Friesian cows and made by hand using a small holders recipe perfected over the past 25 years

Isle of Wight Blue - A naturally rinded soft blue cheese, made by hand with pasteurized Guernsey cows milk from the herd grazing around the Queen Bower Dairy capturing the flavour of the Arreton Valley. Winner of the best English Cheese Awards 2007

Our Head Chef is Carl Smith

All menus shown are samples of the fine and fresh cuisine provided in Hand Picked Hotel restaurants.  Dishes available may change at short notice as produce is sourced locally, where possible.



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