CHEF’S MENU
This menu launches on Wednesday June 3rd and replaces the Set Menu
Available Lunch and Dinner Wednesday & Thursday, Lunchtime only Friday & Saturday
*Not available on Bank Holidays*
SMALL PLATES
New Forest asparagus, smoked hollandaise, Ven House pesto – 10
Brown crab parfait, elderflower, lovash crackers – 9
Cured bass, ajo blanco, preserved tomato – 11
Crispy chicken thigh, coronation mayo – 10
Barbers cheddar polenta, pickled onion – 8
MAINS
Slow cooked lambs neck, spring onion, baba ghanoush – 20
Braised short-rib, watercress, peppercorn, maitake – 21
Nutbourne tomato tart tatin, green olive, basil – 15
AFTERS
Cherry Bakewell, marzipan ice cream – 9
Strawberry ice cream, Ven House honey – 7
Milk chocolate, mint ice cream, cocoa nib – 8
*Please be aware that fish dishes may contain fish bones*
Please be aware that game dishes may contain lead shot
(v) Please note that these dishes are suitable for vegetarians.
A discretionary service charge of 10% will be added to your final bill.
Please let us know if you have any dietary requirements or intolerance.
