Follow the Green house hotel on facebook Follow The green house hotel on twitter
+ view navigation
a-la-carte-menu
close

à la carte menu

 

Our team will advise of daily specials and any alterations and alternatives to the menu depending on availability of fresh produce. Most dishes can be served as small or large plates
 
To Start…..
Hedgerow Garlic and English Pea Soup £4.50
Summer’s most intenselyflavoured soup, contrasting the sweetness of English peaswith the subtle hint of wild garlic. Crispy shallots add texture.
 
Mrs. Tee’s  Mushrooms on Toast, Fried Duck Egg £5.95
If Brigitte Tee’s mushrooms are good enough for Le Gavroche, they’re good enough for us! Local woodland varieties are topped with a big, runny egg and served on today’s artisan bread.
 
Honey Glazed Chicken Wings with English Asparagus £6.95
Zingy char-griddled seasonal asparagus sits perfectly with glazed chicken wings – marinated in honey from our own roof-top bees - all offset by shavings of salty Old Winchester cheese.
 
Squid Ink Linguini in Mussel Broth £4.95
Areally pretty dish. The broth is made from semi-sweet white wine and aromatics including garlic, ginger and saffron, blended with steamed local mussels. Light, fresh linguine soaks up the broth, with a hint of welcome acidity provided by the heritage tomatoes.
 
Rosary Goats Cheese & Beetroot Tart £4.50
Our favourite earthy beets - Candy, Golden and Purple – brought together with a citrusy, creamy Rosary goats cheese from Salisbury, (full flavour, but not ‘goaty’) in a puff pastry tartlet. Served with a layer of wild garlic pesto.
 
Lyme Bay Scallops, creamed Peas and Bacon  £7.50
A powerful combination of fresh, local flavours: sweet,seared hand-dived scallops – from neighbouring Lyme Bay -  smoky,creamy peas and salty bacon dressed with zesty lettuce. A modern classic.
 
 
To follow, from Bay, Barn and Butchery….
 
Mendip Hills Lamb Shoulder, Shepherds Pie £15.50
We braise the shoulder for four hours to serve you this super soft melt-in-the-mouth, flaky lamb, run through with mint and capers to add acidity. Comes with its own Shepherd’s pie, flavoured with fennel seed and tarragon, creamy mash and a reduction sauce.
Chicken stuffed with Chorizo, Red Onion Tart Tatin, Buttered Cabbage £13.50
Fantastic British chorizo - from the Bath Pig Company - transforms this wonderful chicken dish, a breast stuffed with a tarragon chicken mousse. A slightly soured red onion tart tatin works perfectly against these flavours, and the buttered cabbage and mash add missing textures.
Sea Bream, Lemongrass Emulsion and Saffron Potatoes £14.50
If you like your sea bass, you’ll love this, and it’s a more sustainable fish. Simple fresh fish, trademark crispy skin, combined with a standout sauce: a fish-stock reduction packed with lemongrass, ginger and fresh chilli, finished with saffron and coconut milk. Comes with fragrant potatoes.
Home Cured Pork, Stornaway Black Pudding, Granny Smith Fondant £13.95
Ok, here’s the science bit: we hand cure the Pork for a whole day in our special brine,(brown sugar, star anise, thyme and garlic) press and slow cook at 85 degrees for five hours, finishing in a hot oven to crisp up the crackling. Stunning depths of flavour. Black pudding and tarragon-apple fondant balances acidity.
Roast Courgette and Rocket Tagliatelle, Toasted Walnuts, Lemon Oil £11.95
Very spring and summer, vibrant green colours. Home-made pasta, flavoured with wild garlic, then tossed in lemon oil and rocket pesto. It’s the toasted walnuts that really make this dish, adding a meatiness and saltiness that works off the pasta and our local peppery rocket.
 
To Finish
Summer Berry Soup, Strawberry Parfait, Meringue £5.50
A combination of strawberries, raspberries and blueberries blended together create a wonderful tangy soup, with the creamy parfait, and crunchy meringue, different textures excite the taste buds.
 
Toasted Oat Brulee, Rhubarb Compote £5.95
A combination of comforting flavours of toasted oats with sharp and zesty new forest rhubarb. The Brulee with its crunchy top provides just enough sweetness to compliment the powerful rhubarb.
 
Peanut Butter Soufflé, Brown Sugar Ice Cream £6.00
The Brilliant and show stopping Peanut Butter soufflé, the pillow like soufflé is sweet and salty combined with the moorish, velvety soft brown sugar ice cream.
 
Baked Vanilla Yoghurt, Homemade Jam, Blueberry Muffin £4.95
Our very own homemade Jam with berries from the forest, the creamy vanilla yoghurt and blueberry muffin create a dish not unlike the very English cream tea. This is our little take on that classic.
 
Dorset Cheese Plate £9.50
Some of the finest award winning cheeses Dorset has to offer, all served on our ‘trees’ with fresh homemade biscuits and chutney. 
 
 
Gratuity at your discretion, though we add a suggested 12.5% gratuity for groups of 6 or more. We practice fair tipping which mean our team receive 100% of your gratuity.
Please ask our staff if you have any questions about the menu, allergies or dietary requirements. We welcome any feedback, please tell us what you think.