Download our menus below
DECEMBER AT THE THATCH |
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|---|---|
APERITIFS |
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| Champagne Piper-Heidsieck Cuvée Brut NV, France | 9.00 |
| Kir Royale | 9.50 |
| Aperol Spritz | 8.25 |
| Classic Dry Martini | 9.50 |
SMALL PLATES |
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| 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 Rarebit | 5.75 |
STARTERS |
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| Celeriac & Bramley Apple Soup, Toasted Walnuts, Blue Monday(V) | 6.50 |
| Venison, Bacon & Pheasant Terrine, Cranberry Chutney, Toast | 8.50 |
| Thai Spiced Crab Cake, Coconut Chilli Dressing | 9.75 |
| 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 |
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| Market Fish Of the Day, Fennel Salad, Caper Brown Butter | |
| Roast Cotswold White Chicken Breast, Pancetta, Brussels Sprouts, Chicken & Thyme Jus, Truffle Fries | 19.50 |
| 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, Rocket | 19.75 |
| 28 Day Dry-aged British 10oz Rib Eye Steak, Triple-cooked Chips, Roasted Tomato, Rocket | 27.50 |
| 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 |
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| 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 |
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| Mulled Wine Poached Pear, Blackcurrant Sorbet | 6.75 |
| Crème Caramel, Clementine & Date | 7.50 |
| 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 | |
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