Set Lunch
Served Monday - Saturday

starters
Homemade soup of the day
A salad of local goat’s cheese with toasted pine nuts, apple and celery

mains
A risotto of chicken fresh peas, spring onions and cherry tomatoes with Sopley asparagus
Fillet of organic salmon, crushed new potatoes, chive cream sauce and fine beans

puddings
Vanilla seed crème brûlée with homemade shortbread The Mill garden rhubarb fool
2 Courses 14.95 3 Courses 18.95
Vegetarian option available on request
Side order of vegetables 3.25

Set Dinner
Served Monday - Saturday

starters
Homemade soup of the day
A salad of local goats cheese with toasted pine nuts, apple and celery
Prosciutto ham, melon and balsamic syrup with rocket salad

mains
Shank of English lamb, creamy mash, cassoulet beans and red wine jus
Breast of free range chicken, fresh peas, spring onion and tomato risotto
Fillet of organic salmon, tempura samphire, crushed new potatoes and herb cream

puddings
Vanilla seed crème brûlée and homemade shortbread Raspberry shortbread with clotted cream ice cream Pavlova with dark chocolate cream and orange segments
2 Courses 22.95 3 Courses 27.95
Vegetarian option available on request

Signature Menu
Served lunch and dinner Monday to Saturday
Tradional lunch served on Sunday

starters
soufflé
Twice baked smoked haddock and spring onion cheese soufflé served with
a light curry cream (Takes 15 minutes to cook) 9.95
chicken
Chicken liver parfait with tomato chutney and homemade sour dough 7.95
scallops
10.95 Salad of English asparagus with rocket and walnuts served with a blue cheese sauce 8.95
Pan fried Cornish scallops with crisp belly pork, bacon jam and toffee apple sauce
asparagus
crab and prawns
Lymington crab and tiger prawn cocktail with traditional garnish 10.50

mains
lemon sole
South Coast lemon sole cooked on the bone with potted shrimps, new potatoes and fine beans 19.95
fillet steak
Fillet of Aberdeenshire beef served with a potato and onion galette, wilted spinach and Mrs. T’s wild mushroom cream 27.95
vegetarian
Stack of roasted Provencal vegetables with sundried tomato cous cous and a basil cream sauce 16.95
duck
Trio of Devonshire free range duck, breast, Mousseline of liver and croquette with buttered kale and orange jus 19.50
sea bass
Fillet of wild sea bass served with stir fried vegetables with Thai mussel sauce 23.95