DECEMBER AT THE THATCH

APERITIFS

Champagne Piper-Heidsieck Cuvée Brut NV, France 9.00
Kir Royale 9.50
Aperol Spritz8.25
Classic Dry Martini 9.50

SMALL PLATES

Artisan Bread & Butter (V)4.75
Butternut Houmous, Flatbread (VE)4.50
Nocellara, Gaeta & Cerignola Olives (VE)3.75
Hoi Sin Duck Spring Rolls 6.00
Beetroot Falafel, Shawarma Spiced Coconut Yoghurt (V)5.50
Marmite & Caramelised Onion Rarebit5.75

STARTERS

Celeriac & Bramley Apple Soup, Toasted Walnuts, Blue Monday(V)6.50
Venison, Bacon & Pheasant Terrine, Cranberry Chutney, Toast8.50
Thai Spiced Crab Cake, Coconut Chilli Dressing9.75
Pan-fried Native Scallops, Roast Apple Salsa, Cauliflower Purée 12.25
Ham Hock, Chicken & Leek Pithivier, Mustard Sauce 8.50
Roast Indian Spiced Cauliflower, Baby Spinach, Cashews, Lentils, Mint Yoghurt Dressing (VE)7.00 / 13.00
Add Smoked Tofu 3.00, Halloumi 2.50 or Crispy Duck Leg 3.50

MAIN COURSES

Market Fish Of the Day, Fennel Salad, Caper Brown Butter
Roast Cotswold White Chicken Breast, Pancetta, Brussels Sprouts, Chicken & Thyme Jus, Truffle Fries19.50
Slow-roasted Lamb Shoulder, Celeriac Purée, Roasted Roots & Crispy Lamb 18.95
Potato Gnocchi, Butternut Squash, Baby Spinach, Chestnuts & Crispy Sage 15.50
Pan-fried Salmon, Leeks, White Bean, Chardonnay Sauce, Gremolata 17.50
Spiced Sweet Potato & Kale Pie, Spinach & Wild Mushrooms 14.75
Merrifield Duck Breast, Braised Red Cabbage, Delmonico Potatoes, Blackberry Jus 23.50

GRILL

28 Day Dry-aged British 8oz Bavette Steak, Triple-cooked Chips, Roasted Tomato, Rocket19.75
28 Day Dry-aged British 10oz Rib Eye Steak, Triple-cooked Chips, Roasted Tomato, Rocket27.50
Add Béarnaise or Peppercorn Sauce
Steak Diane - Fillet Steak Medallions, Mushroom, Shallot & Cream Sauce
Add extra 30z Fillet Medallion 5.00
26.50
Aubrey’s Steak Burger, Cheddar Cheese, Burger Relish, Gherkin & Chips 15.00
Add Free-range Bacon, Field Mushroom or Onion Rings 2.00

SIDES

Triple-cooked Chips or Skinny Fries (V)4.00
Add Truffle & Parmesan 0.75
Bucksum Leaf Salad, Chardonnay & Mustard Dressing (VE)4.25
Braised Red Cabbage (V)4.00
Buttered New Potatoes (V)4.00
Seasonal Greens, Toasted Seeds r (V)4.25

DESSERTS

Mulled Wine Poached Pear, Blackcurrant Sorbet 6.75
Crème Caramel, Clementine & Date7.50
Warm Treacle Tart, Clotted Cream (V) 7.25
Chocolate Truffle Cheesecake, Crème Fraîche 8.50
Apple Tarte Tatin, Vanilla Ice Cream (VE)7.00
Salcombe Dairy Ice Creams & Sorbets (V)5.95
Mini Chocolate Brownie with Choice of Tea or Coffee (V) 5.95

ARTISAN CHEESE

Gillot Camembert | Rutland Red | Beauvale Blanche | The Strathearn
Served with Peter’s Yard Biscuits, Chutney & Apple
Full Board 12.00
Plate of Three 7.00
Single Smidgen 3.75
(VE)Vegan Dishes
(V)Vegetarian Dishes