Spring Menu
Starters
Soup of the Day
Served with freshly baked bread and butter.
Braised Pig Cheeks
Served with cauliflower purée, topped with raisins and finished with red wine jus.
Pickled and Candied Beetroot Carpaccio
Sweet and sour beetroot served with rocket and goat’s cheese. Topped with roasted pine nuts and balsamic glaze.
Small Plates
Duck Scotch Egg with Crispy Black Pudding
Local free-range egg surrounded by duck, topped with crispy black pudding. Served with butternut squash purée and celery crudités.
Roasted Vegetable, Feta and Olive Salad
Served on a crisp salad bed with basil dressing.
Add: King prawns £2.50, chicken £2.00, or halloumi £2.00.
Large portion: Add king prawns £5.00, chicken £3.50, or halloumi £3.00.
Open Sandwiches
All presented on sourdough bread. Please ask for gluten-free options.
Smoked Trout and Crayfish
Seasonal salad, crème fraîche, finished with balsamic glaze.
Tempura Aubergine
Seasonal salad, marinated onions, dressed with garlic and herb mayonnaise.
BBQ Beef
Seasonal salad, marinated beef, finished with chilli and mayo sauce and crispy onions.
Platters
Ideal for sharing between 2 to 3 people.
The Oak Breadboard
A selection of freshly baked breads accompanied by spicy tomato chutney, olive tapenade, smoked salted butter, virgin olive oil and balsamic glaze.
Ploughman’s Board
Blue Vinny, smoked trout, parma ham, seasonal salad and pickled vegetables. Accompanied by apple and beetroot chutney and sourdough bread.
Camembert Feast
Baked Camembert with apple, celery and carrot crudités, tomato chutney and bruschetta.
Around the World
Aromatic Japanese-Style Salmon and Crayfish
Seared sticky teriyaki salmon with mango slaw, saffron baby potatoes and garlic buttered crayfish.
Viennese-Style Pork Escalope
Breaded pork loin schnitzel topped with a poached egg, served with crushed purple potatoes and creamy chestnut mushrooms. Finished with crispy pork crackling and watercress.
Tofu Tagine
Accompanied with rice, naan bread and mint yoghurt.
Parisienne Pot-Braised Beef
Braised short ribs cooked in a rich port jus. Served with creamy cheesy mashed potatoes and roasted rainbow carrots.
Chicken Alfredo
Linguine pasta in a creamy sauce with garlic bread, herbs and parmesan. Vegetarian option: with mushrooms.
Royal Oak Burgers
Served on a rustic bun, dressed with salad and tomato, accompanied by house coleslaw and chips.
6oz Beef Burger
With crispy bacon and Cheddar cheese.
Breaded Chicken Burger
With katsu sauce.
Grilled Halloumi
With kimchi.
Royal Oak Classics
Fish and Chips
Battered cod fillet served with chunky chips, homemade tartare sauce, a lemon wedge and a choice of mushy or garden peas.
New Forest Sausages
Local sausages served on creamy mashed potatoes with seasonal vegetables, topped with rich red wine gravy.
Pie of the Day
Royal Oak freshly made pie in golden pastry, served with seasonal vegetables and chips, finished with a rich gravy.