the pot kiln executive chef 
daniel galmiche
  AUTUMN FORAGING APPROACHING

RE-0PENING FIRST WEEK MENU 


SINGLE PLATES  £5 / £10
Venison Pork Scotch Egg Mustard Mayonnaise 
Venison & Beef Burger, Red Onion Chutney, Fries 
Beer Battered PlaiceGoujons Tartare Sauce Fries 
Mushroom Risottowith Dorset Truffle, Parmesan, 

Thyme, Rosemary, Tarragon Stock 


DORSET CURED MEATS SHARER - £10
Venison, Smoked Chili, Caraway Pepperoni
Pork Salami, Pink Peppercorn, Purbeck Cider  
Grilled Sourdough, Gherkins, Capers, Pickles


BRITISH CHEESE SHARER - £10
Comte Grande Reserve - Concentrated flavour, with brown-butter, roasted-nut aromas a sweet finish.
Hampshire Winslade - Bloomy Rind Dairy Cheese from Basingstoke by our friends at Winslade Cheese Company
Devon Ticklemore - Semi Hard Goat Milk Cheese
Windsor Blue - Cow Milk Cheese Generously Washed with Whisky
Old Smales - Min16 months aged Cheese by Mike Smales of Salisbury

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HERE IS A SAMPLE OF SOME AUTUMN DISHES

BAR SMALL PLATES
Served in the Bar & Garden only
Battered Chalk Stream Trout, Mushy Peas and Vinegar Mash or Fat Chips £9.95
Croque Monsieur of Wild Boar Ham and Melty Comté Cheese £9.95
The Pot Kiln Venison & Pork Scotch Egg, Apple Cider Brandy Chutney £9.95
British Cheese Makers Sharing Board with Fig Chutney and Chef’s Crackers £12.95
Game Keepers Sharer Board of Cured Cuts, Grilled Sourdough Bread and Gherkins £12.95

RAMBLER ROLLS £9.95
With Homemade Cider Vinegar Game Chips 
Terrine of Smoked Game Bird or Venison 
Melty Tunworth Cheese & Apple Cider Brandy Chutney 
Roast Lamb, Pickled Cucumber, Mint Yogurt 
Pulled Venison & Celeriac Remoulade 


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STARTERS
Sweet French Onion Tarte Tatin, Pickled Red Onion, Goat Curd £8.95
Chalk Stream Watercress Soup, Parmesan Croutons, Poached Quail Egg £7.95
Pan-Fried Mackerel, Warm Potato Salad, Glazed Cucumber and Mint Yoghurt £9.25
Pan-Roasted Wood Pigeon Breast Salad, Black Pudding and Crispy Bacon £9.95
Game Bird Terrine - Pressed Duck, Wood Pigeon, Guinea Fowl and Pickled Beetroot £8.95
Traditional Cheese Soufflé - Cheddar, Comte, Endive and Walnut Salad £8.95


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MAIN PLATES 
Venison & Beef Burger, Cheddar Cheese, Red Onion Chutney and Fries £16.95
St. Brides Chicken with Tagliatelle and Wild Mushrooms ((or Wild Rabbit Ragu) £17.95
Baked Plaice Fillet, Mussels, Kale and Sautéed Potatoes with Flaked Almonds £17.95
Pavé Steak of Fallow, Smoked Mash, Crispy Shallots, Game Stuffing, Red Wine Gravy  £21.95
 Game Pie, Half Partridge Confit, Bacon Crisp, Potato Rosti, Buttered Greens, Game Gravy  £24.95
 Wild Mushrooms Forest Pie, Leeks Confit, Potato Rosti, Buttered Greens and Red Wine Gravy - £17.95
Pan ​Roasted Rump of Cornish Lamb, Baked Pommes Boulangère, Jus £19.95
Wild Mushroom Risotto, Truffle, Parmesan Cheese and Herbs £14.95


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SHARED PLATES
Served with Sauté Potatoes, Confit Carrots, Greens
Slow Cooked Shoulder of Yattendon Estate Venison with Red Currant & Game Gravy £48 *
Royal Windsor Farms Rib of Beef, Black Pepper & Wild Mushroom Sauce served Rare or Medium Rare £55


SIDE ORDERS - £2.95
Glazed Confit Carrots, Potato Gratin, Buttered Greens, Potato Rosti, Sauté Potatoes,
Creamy Buttered Mash,  Side Salad, Warm Bread & Butter, Jugs of Wine  Gravy


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POT KILN PUDDINGS £7.50
Sticky Toffee Pudding & Vanilla Ice Cream
Dark Bitter Chocolate Fondant – Ginger, Pink Grapefruit Sorbet  or Vanilla Ice Cream (Gluten Free)
Roasted Pear, Szechuan Pepper, Cardamom, Almond Ice-Cream
Crème Brulée, Raspberry Puree, Lime Zest Madeleines
Choice of Ice Creams or Sorbets of the Day - 2 Scoops £3.60
Affogato - vanilla ice cream "drowned" with hot espresso and a shot of Amaretto or liqueur of  choice



CHEESES MAKERS PLATE - £10.95
BLUE MONDAY - Alex James from Blur named this cheese after his favourite New Order song
LINCOLNSHIRE POACHER - Richard Tagg's hard cow's milk cheese with rind resembling granite
SOMERSET RACHEL- Pete Humphries:  “smooth, curvaceous & slightly nutty” like my ex lover
ISLE OF AVALON - James Aldridge's pungent,  strong, creamy cheese reminiscent of smoked bacon


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SUNDAY ROASTS FOR TWO
With Roast Spuds, Yorkshire Pud, Red Cabbage, Cauliflower Cheese, Stuffing, Bread Sauce
Pan Roasted Royal Windsor Farms Fore Rib of Beef £48
Crispy Skin Slow Roasted Succulent Shoulder of Lamb £48
8 hour Braised Muntjac or Fallow Shoulder of Yattendon Estate Venison £48

SINGLE SUNDAY PLATES
Roasted Game Bird - Wild Duck or Grey Partridge  / Pheasant from 01 October £21.95
Royal Windsor Roasted Loin of Pork, Braised Marinated Cabbage in Ale £21.95

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CONDIMENTS – Made by Pot Kiln's Kitchen 
Forest Fruit & Port Jelly, Mint Sauce, Horse Radish Sauce, Bread Sauce, Jugs of Red Wine or Game Gravy


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