Welcome to our fantastic new autumn dining promotion, Dine for £15.-

Giving you the opportunity

to dine out in style at the

Thatched Cottage Gastronomic Restaurant

for less than a Pub meal!!!

 

Tel: 01590 623090

 

Lunch Weds-Sun and

Dinner Weds, Thurs & Sun

Soup du Jour

Chefs refined Soup of the Day

Or

Wild Mushrooms and Courgette Crumble (V)

Served with Balsamic Glazed Walnuts

Or

Atlantic Cod fillet a la Provencale

Served over Tomato Salad, with Tapenade Toast and Anchovy Dressing

Or

New Forest Venison Roulade

Served with Port Jelly and Autumn Leaf Salad

 *

White and Pink

White fish with Pink Smoked Salmon with Gratin of Clams and Potato Risotto  

Or

Chicken Supreme with Morel Mushroom

 Roasted Breast of Chicken with Morel and Wild Rice

Or

Venison Fillet with Cep Mushroom

  Celeriac Ragout with Walnut and Cherry Sauce 

Or

Mousseline of Celeriac, Carrot and Broccoli (V)

With Lemon Candied Vegetables

* 

Rhubarb Napoleon

 With Italian Meringue and Vanilla Cream

or

Apple and Walnut

Baked in crisp Pancake and Calvados Cream

or

Rosemary Creme Bruleé

Served warm with Cranberry Jelly

or

Un-pasteurised Farmhouse Cheese 

Choose a Goat, Cow’s or Ewes Milk Cheese

SAMPLE MENU

Menu Prestige

TWO courses: £ 40.- THREE courses: £ 50.-

Gourmet Taster Menu: SIX courses £ 60.-

Menu du Jour: Lunch Weds-Sun and

Dinner Weds, Thurs & Sun

TWO courses £15.- THREE courses: £20.-

 

S A M P L E    P R E S T I G E    M E N U

Appetizers

King Prawn Soufflé
Served with a Shellfish Cream and Chives

Wild Salmon Medallion
Baked with a Smoked Salmon and Horseradish Crust and Beurre Blanc
Saddle of Farmed Rabbit
Served on Braised Vegetables 'à la Provence'
Diver caught Poole Bay King Scallops
Sautéed in Potato Blankets with Chorizo, Carrot and Raspberry Reduction
New Forest Wild Mushrooms
Assorted Wild Mushrooms with Lobster Mousseline and Champagne Velouté
Salad Composition of New Season White Asparagus
With Parma Ham, Tomato, fresh Herbs and Sherry Dressing

Main Courses

 
Roasted Wild Sea BassFillets
Presented with Sweet Parsnip Purée, Baby Spinach and Vanilla scented Mussel Sauce
Farmed and Corn-Fed Squab Pigeon
Tender Roasted Breasts with Herb Bouquet placed in its cleavage, Pumpkin Gnocchi, wilted Gem and Crisp Pancetta, drizzled with Truffle Gravy
Red Wine marinated New Forest Venison Tenderloin
served on a Medley of Wild Mushrooms and Red Wine Shallot, finished with Port Wine Gravy
Variations of Romsey Farmed Lamb
Three Lamb Specialties (Lamb Cutlet, Leg of Lamb and Spring Roll of Lambs Kidney) with Charbroiled Aubergine, Pommes Bouchon and Honey Sauce
Fillet Mignon with Islay Malt Whisky
Roasted Aberdeenshire Herd Fillet marinated in smoky Lagavulin Whisky served with Vegetable Mixed Grill, Potato Cake and Pine-nut Dressing
 
 

Specialty Cheeses

Blue Ewes Cheese
With Truffle Honey and Hand-Made Crackers

Variations of Gourmet Cheeses with 3 accompanying wines
Unpasteurised Farmhouse Cheeses with Hand-made Crackers

(supplement £4.50)

 

Desserts

The Cappuccino Ice-Cream Parfait
Cappuccino ice cream, Presented as a little cup of Coffee With Italian Meringue, fresh Fruit and Fruit Sauces
Tropical Passion Fruit Soufflé
Flavored with Malibu and served with Home-made Coconut Ice-cream
Chocolate Trilogies
Milk Chocolate Mousse, Dark Chocolate Mousse and White Chocolate Cake
Chefs homemade Sorbets and Ice-cream variations
Intensely flavored with natural ingredients
Champagne and Rhubarb Cheesecake
With Strawberry and Rhubarb Compote
Iced Nougat with 'Tipsy Berries'
Nougat Ice-cream served with Rum marinated Berries
For Reservations and Enquires please call Tel: 01590 623090