Presentation Transcript

  1. WINTER MENU WINTER MENU STARTERS STARTERS WHILE YOU WAIT WHILE YOU WAIT Garlic ciabatta (V) 3.75 add cheese 50p Homemade soup of the day (VE) 5.95 fresh bread Winter squash and chickpea falafel (V) (**)6.95 Secretts’ baby leaf, mint yoghurt dip Marinated olives (VE) 3.50 Battered tiger prawns starter 8.95 | main 14.95 sweet chili dip John Ross Balvenie Whisky smoked salmon 9.50 celeriac and horseradish remoulade, Secretts’ baby leaf, lemon and tarragon vinaigrette Local bread selection (V) 4.75 Cold Pressed rapeseed oil and balsamic, salted butter Norbury Blue cheese and chestnut mushroom tart (V) 7.95 served warm, Secretts’ baby leaf, tarragon and mustard vinaigrette, caramelised onion jam Chef’s chicken liver parfait 6.50 Secretts’ baby leaf, plum and ginger chutney, toast Crispy fried whitebait 4.95 dusted with cayenne pepper, Cold Pressed oil rapeseed mayonnaise Cured venison, pork belly, peppercorn terrine 9.75 red onion marmalade, Secretts’ baby leaf, crostini Honey and mustard chipolatas 4.95 SHARING BOARDS SHARING BOARDS Perfect to share as a starter, a light bite or as a main for one Whole baked camembert (V) 14.75 infused with rosemary and garlic, sticky onion jam, toasted ciabatta Winter board 19.95 Fish board 19.95 Norbury Blue cheese and chestnut mushroom tart, chef’s chicken liver parfait, honey mustard chipolatas, Laverstoke Park black pudding, mixed leaves, dips, rustic breads crispy whitebait, Balvenie Whisky smoked salmon, battered tiger prawns, smoked mackerel, mixed leaves, dips, rustic breads MAINS MAINS Prime British beef burger 14.95 smoked bacon, mature cheddar, beef tomato, gem lettuce, red onion, gherkin, toasted brioche bun, chips Double up your burger patty 3.95 8oz Surrey Farm sirloin steak 24.95 chips, roasted tomatoes, grilled flat mushroom, mixed Secretts’ salad, with a choice of blue cheese glaze, peppercorn sauce or garlic butter Venison and bacon pie 15.25 rich red wine and mushroom sauce, encased in suet pastry, chips, seasonal vegetables Sweet potato, mushroom & spinach pie (V)(**) 13.75 thick creamy sauce, encased in short crust pastry, caramelised onion jus, chips, seasonal vegetables Roasted beetroot risotto (V) (**) 12.50 crumbed goat’s cheese, vegetable crisps, dressed rocket, Cold Pressed rapeseed truffle oil Surrey plant-based burger (VE) 13.95 vegan cheese, In The Buff sweet paprika ketchup, beef tomato, gem lettuce, red onion, gherkin, toasted bun, roasted new potatoes Double up your burger patty 3.95 Garlic and herb roasted chicken supreme 15.75 dauphinoise potatoes, green beans, wild mushroom, smoked bacon and tarragon jus Roasted fillet of hake 19.25 wrapped in Parma ham, mussel and prawn chowder, new potatoes, wilted spinach Braised English lamb shoulder 17.50 crushed new potatoes, roasted roots, tenderstem broccoli, rosemary and redcurrant jus Fresh battered haddock 13.95 chips, sautéed peas, homemade tartare sauce A BIT ON THE SIDE Chips | mash potato | dauphinoise | roasted new potatoes (V) 3.75 Seasonal vegetables | mixed leaf salad 3.25 FRESH - SEASONAL -LOCAL (V) = VEGETARIAN DISH (VE) = VEGAN DISH (**) = CAN BE ADAPTED TO VEGAN ON REQUEST See overleaf for information on allergies and intolerances. An optional 10% service charge will be added to tables of 8 people of more.

  2. DESSERTS DESSERTS Sticky toffee pudding (V) 5.95 salted caramel sauce, vanilla ice cream Honeycomb cheesecake (V) 6.50 Chantilly cream Bramley apple and spiced plum crumble tart (V) (**) 6.50 vanilla pod custard Chocolate orange torte (VE)6.25 vanilla ice cream Homemade bread and butter pudding (V) 5.75 vanilla pod custard Local ice cream 2 scoops 3.50 | 3 scoops 4.95 chocolate | vanilla | strawberry | honeycomb | salted caramel | cherry Lemon tart (V) 6.50 winter berry compote Local sorbet (VE)2 scoops 3.50 | 3 scoops 4.95 lemon | raspberry | mango grapes, celery, plum and ginger chutney, artisan crackers 9.50 BRITISH CHEESE BOARD BRITISH CHEESE BOARD Rosary Ash Norbury Blue Waterloo Sussex Charmer from West Sussex; a creamy mature cheddar taste with the zing of Parmesan. goat’s cheese with a mousse- like texture and a natural acidity, made from pasteurised milk and vegetarian rennet. a distinct flavoured blue veined cheese, handmade on the Albury Estate, Surrey. rich and creamy semi-soft cheese made from unpasteurised Guernsey cow’s milk with a vegetarian rennet. SANDWICHES SANDWICHES Monday to Saturday (lunchtime only) A Sunday well spent brings a week of content... All sandwiches served with chips or a cup of homemade soup. Pastrami 8.75 peppery rocket, celeriac and horseradish remoulade Chicken BLT 8.75 Cold Pressed rapeseed oil mayonnaise Relax in good company and enjoy our proper Sunday roasts! John Ross smoked salmon 9.75 horseradish mayonnaise Tuck into our selection of traditional British roasts served with Yorkshire pudding, crispy roast potatoes, lashings of gravy and fresh, seasonal vegetables. Mature cheddar and plum and ginger chutney (V) 8.75 peppery rocket Visit our website to book a table. Winter squash and chickpea falafel (**) 8.50 mint yoghurt Served either on white or granary bread. GREEN PLATE POLICY GREEN PLATE POLICY ALLERGENS & INTOLERANCES Please speak to your server about ANY allergens or intolerances. We cannot guarantee that items have not come into contact with nuts. If you have any allergies or intolerances your food should be served on a green plate. Please do not consume anything not served on a green plate.