Menus at The Old Mill in Harnham
Restaurant, Bar and Gardens
A la carte Menu Autumn winter 2011
The Old Mill for award winning culinary pleasure!
Available all day every day in Autumn and Winter!
Thank you for considering The Old Mill for your dining experience.
At the Old Mill we have produced a menu that is locally sourced and always created from scratch.
We currently hold an AA Restaurant guide award for our cooking
We warmly welcome our new Head Chef, Peter Goodridge-Reynolds to our team. Below you will find his first a la carte
menu for us- soon to be launched in October. We think that its exciting and vibrant- and hope that you do too!
|
(V) Old Mill Soup of the day with homemade bread Chicken liver parfait, with marinated vanilla apples, watercress salad and chestnut dressing Chicory tart tatin, with mixed leaves, fig chutney and balsamic dressing Mediterranean Mussels cooked in white wine, garlic and shallots. Finished with a Pomodoro sauce Confit of guinea fowl rillette accompanied by pickled wild mushrooms, frise lettuce and raspberry vinaigrette Poached pear and Parma ham salad served with rocket salad, toasted walnuts and pumpkin seed and a wholegrain mustard dressing. Please ask if you would prefer the dressing served separately. TopEvening MainsFillet of local beef pan fried and served with Dauphinoise potatoes, chestnut puree, sauteed courgette and red wine, shallot jus. Rump steak chargrilled and served with home made hand cut chips, roasted Portobello mushroom, cherry tomatoes on the vine and a Bearnaise sauce Breast of guinea fowl poached and then roasted and served with a chicken and black pudding mousse, a fondant potato, Brussels sprouts and a bacon and thyme jus Braised pork belly with mashed potato, apple and celeriac puree, roasted butternut squash, steamed Savoy cabbage and sage foam Mixed Game suet pudding carrots roasted in rosemary, sweet potato mash and game jus Roasted breast and confit leg of pigeon with braised red cabbage, green beans, roasted parsnips and redcurrant jus (v)Risotto of Wild mushrooms roasted red pepper and chives, rocket salad and a Parmesan wafer (v)Linguini Pomodoro fresh linguini pasta tossed in a tomato sauce and served with garlic onion and fresh basil Our Specials Board changes daily and includes vegetarian, fish and chicken dishes as well as something seasonal TopDessertsAll our desserts are made on the premises by our chefs using the finest ingredients. Rhubarb and custard Cheesecake strips of sugar glazed rhubarb and vanilla sauce Blackberry and apple crumble with an oatmeal topping and home made custard Hot chocolate fondant served with chocolate sauce, amaretto jelly and ice cream Assorted homemade ice creams and sorbet served in a tuille basket Brioche bread and butter pudding with apricot and peach and served with vanilla ice cream Selection of British and continental cheeses served with apple and celery sorbet, a small cheese souffle and a port jelly Top |