Taste of Hampshire menu

This weeks menu is started off with a sloe berry infused gin braised New Forest venison leg, topped with a root vegetable puree and then a potato mousseline espuma.

Sprinkled on top is root veg powder, rosemary, pine nuts and toasted cocoa nibs.

Followed by a wild Lymington seabass "en croute" with fennel, tomato,

grilled pink fir potatoes and saffron and orange veloute

Next up is a poached,then caramelised sirloin of organic Laverstoke park Hereford beef,

pied de mouton mushroom, braised bulgur wheat, purple mustard and port sauce

Cheese course is a delectable smoked Lyburn from the New Forest with red and white pear tartare, 40 second cinnamon cake and smoking cinnamon.