The Partridge Inn Carta

Sample Pudding Menu

• Lemon Posset 1 opinión

  5.90
  Served with shortbread biscuits and fresh fruits
• Sticky Toffee Pudding 1 opinión

  6.20
  Served hot with toffee sauce and vanilla ice cream
• Dark Chocolate and Avocado Mousse

  6.00
  Served with fresh fruit
• Selection of Ice Cream, Three Scoops

  5.00
  Vanilla, chocolate or strawberry
• Dark Chocolate Truffle Quartet

  4.50
  Pistachio; vanilla sugar; cocoa powder and golden brown Demerara sugar
• Baileys / Thorntons Chocolate Scoop

  4.80
  Two scoops of vanilla ice cream, with a generous shot of one of the liqueurs above
• El Candado, Pedro Ximenez Sherry

  5.50
  Poured over two scoops of vanilla ice cream

• Barkham Blue
  Multi Award winning cheese handmade near Wokingham
• Spenwood Hard Sheep's Milk Cheese
• Wigmore Sheep's Milk Soft Cheese
  2012's World Cheese Awards Gold medal winner

• Carmes de Rieussec Sauternes 2006
• Elysium California Black Muscat 2011

• Cafetière
• Hot Foamed Organic Whole Milk

  1.50

• Irish Coffee (Jameson)

  5.00
• English Coffee (Gin)

  5.00
• Russian Coffee (Vodka)

  5.00
• Italian (Amaretto)

  5.00
• Calypso (Tia Maria)

  5.00
• Sultan Special (Bailey`s)

  5.00
• Jamaican Coffee (Tia Maria + Rum)

  6.50
• Seville (Cointreau)

  6.50
• Highland Coffee (Glenmorangie)

  6.50

Sample Main Menu

• Thai Green Curry with Organic Chicken

  16.00
  Succulent slow cooked chicken, aromatic paste, coconut milk, seasonal green, coconut rice. Swap the chicken for organic leeks and lentils
• Trio of English Duck

  24.00
  Confit leg, pan seared breast, smoked sausage, sweet potato puree, braised red cabbage, petite poi, ruby port and leek reduction
• Local Lamb Rump

  18.50
  Slow cooked and barbeque lamb, Moroccan butter bean puree, harissa yoghurt, salad, sweet potato fries. Swap the lamb for Halloumi
• Wild Monk Fish Tail Fillet

  21.00
  Pan seared, steamed new potatoes in parsley and butter, steamed greens and a creamy white wine, wild prawn and onion sauce
• Venison Casserole, Pie Top

  19.00
  Rich slow cooked local venison, puff pastry topper, seasonal vegetables, triple cooked chips, gravy. Swap the venison for slow roasted Mediterranean vegetables

• 10oz. Rib Eye or 6oz. Fillet

  22.00
  Served with basil oil dressed local leaf and toasted almonds salad. The steak comes with your choice of homemade chip; Triple cooked potato chips or sweet potato fries

• Triple Cooked Chips
• Sweet Potato Fries
• Sweet Potato Mash
• Mixed Vegetables
• Mixed Leaf Salad
• Crispy Black Pudding
• Coleslaw

Sample Sunday Lunch Menu

• Organic Chicken
• Local Lamb Shoulder

  15.95
  Cooked low and slow
• Roast English Duck

  18.95
• Sirloin of Scottish Beef

  16.95
  21 day aged gold standard beef, cooked rare
• Chestnut and Apple

  14.95
• Small / Children Portion

  9.95

Sample Starter Menu

• Marinated Greek Olives

  3.00
• Warm Bread Selection

  3.40
  olive oil and apple balsamic dip
• Roasted Red Pepper Houmous

  4.80
  pita bread

• Duck Salad

  6.40
  Crispy shredded confit of duck, hoisin, salad
• Baked Feta

  6.20
  hot gooey feta cheese, crusty bread, salad garnish
• Duck 3 opiniones & Pork Terrine

  7.00
  Pistachio and cranberries, toast, quince jelly
• Goat Cheese and Pecan Salad

  5.80
  Basil oil, toasted almond and pine nuts
• Pigeon and Black Pudding Salad

  6.80
  Pan fried breast served medium rare, crispy black pudding
• Garlic King Prawns

  12.00
  Large wild prawns, bread sauteed in cooking juices, salad

• Whole Baked 'Isigny Ste Mere' Camembert

  13.50
  Served with bread skewers, salad, redcurrant jelly