Dinner menu

Smoked mackerel pâté with stout and black treacle soda bread 8.0
Hill House Farm roast pork belly bites in Hazy Hog cider glaze 9.5
Pennyhill Park honey and mustard buttermilk chicken with chive créme fraîche 9.0
Mini Spenwood and Isle of Wight aged garlic crispy potatoes 8.0
Barracks Farm sticky beef and bone marrow éclair with truffle custard 12.5

Hillfield Gin cured ChalkStream trout, Swiss roll, dill, apple and radish 16.0
Cornish crab crumpet, brown crab mayonnaise and lemon verbena 25.0
Devonshire duck liver parfait, gooseberry chutney with 'all the trimmings' loaf 16.0
Windsor Great Park rabbit with spring piccalilli 19.0
BBQ Hampshire asparagus, Fetish, elderflower and smoked Chapel Farm egg yolk 15.5
Marinated Isle of Wight tomatoes, spring onion and lovage tart (PB) 15.0
Soup of the day with Pennyhill bakery bread 12.0

Hand-rolled pasta, wild garlic, foraged mushrooms and black truffle 36.0
Herb-crusted Superstraccia cheese, braised baby fennel, dill pickled cucumber, fingerling potatoes and hazelnuts (PB) 29.0
Cornish monkfish, scampi, Surrey chorizo, braised haricot beans and sprouting broccoli 38.5
Brown butter poached halibut, fisherman’s sauce, roasted red pepper and coastal vegetables 48.0
Barracks Farm lamb, rack, shoulder and sweetbread, with onion and sorrel 45.0
Windsor Great Park pigeon and cured liver pie, creamed Jersey Royals, rhubarb and rainbow chard 42.0
Barracks Farm 50 day dry-aged 7oz fillet of beef, with BBQ mushroom, watercress purée, beef-dripping chips and your choice of peppercorn or béarnaise sauce 56.0

Served with BBQ mushroom, watercress purée, beef-dripping chips, with peppercorn and béarnaise sauce
Whole Cotswold White chicken with Pennyhill Park bakery sourdough bread sauce to share 70.0
Nose to tail Hill House Farm pork, tenderloin, pressed belly, sticky rib, and brawn croquette with smoked apple sauce 80.0
Barracks Farm dry aged rib of beef rib and horseradish (please allow 45 minutes) to share 115.0

Beef-dripping hand-cut chips 8.0
Crushed Jersey Royals, capers and charred baby gem 9.0
Garden pea, bean and mint salad with toasted seeds (PB) 8.0
Crop to kitchen spring greens in brown butter 8.0
Isle of Wight tomato and bitter leaf salad with cold-pressed English rapeseed oil (PB) 8.5