The White Hart Inn
Charter Alley

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Starters

Cream of Tomato & Basil Soup
with rustic bread & butter
*
Breaded French Brie
lightly breaded with oregano, resting on wild rocket & watercress with
a tangy tomato & apple chutney with sunflower & pumpkin seeds - 6.75

*
Sautéed Creamy Garlic Mushrooms
nestled on toasted brioche with a sherry & chive cream - 6.20
*
Grilled Goujons of Smoked Mackerel
with dill pickles, horseradish, whole meal toast & julienne of apple & watercress - 6.85

*

Breaded Whitebait
with rocket salad & a garlic Mayonnaise - 6.20

Main Courses

Slow Roasted Shoulder of Lamb
with garlic & rosemary Parmentier potatoes, haricot verte & a red wine & shallot jus - 13.75

*
Steak & Stilton Pie
tender beef with Stilton presented with short crust pastry & served with seasonal vegetables,
beef & ale gravy & new potatoes - 11.95
*

Slow Cooked Pork Belly
with roasted root vegetables, Parmentier potatoes & a shallot & red wine jus - 13.85

*

White Hart Smokey
smoked haddock with sautéed leeks, shallots & mushrooms in a white wine sauce,
glazed with mature Cheddar cheese & served with warm rustic bread - 11.45
*
Roast Partridge
whole partridge presented on Savoy cabbage, shallots & walnuts
with game chips, parsnip puree & a sloe jus - 13.55
*
Pan-Roasted Chicken Breast
with gratin Dauphinoise & a sherry, onion & mushroom sauce with haricot verte - 14.25
*

Woodland Mushroom & Summer Vegetable Risotto

glazed with French Brie & served with crisp green salad - 11.50
*
Roasted Fillet of Cornish Hake
nestled on creamed potato puree with Bantry Bay Mussels, wilted spinach & sauce Mariniere - 13.25
*
Sausage & Mash
Newlyns Farm award winning traditional pork sausages with bubble & squeak mash potato ,
a caramelized red onion & rosemary jus & roasted root vegetables - 11.95
*
Sticky Beef
slow roasted canon of topside beef with a rich stock reduction nestled on horseradish potato puree
& roasted shallots with root vegetables - 16.95