We have two menus at The Farmers Arms; Our Pub Menu, offered Wednesday through Saturday at lunch and dinner and our Five-Course Birch Farm Tasting Menu, offered Wednesday through Saturday at dinner only.
Our Pub Menu features classics with a twist and some of our signature dishes. It features our own Birch Farm reared pork, lamb, duck and eggs, along with the bounty of vegetables and fruit grown on the farm throughout the seasons.
The Birch Farm Menu, available during dinner service, is our seasonal five-course tasting menu; starting with snacks and finishing with sweet treats. This menu features all the beautiful produce from our own farm, as well as other local farmers, growers, fishers and foragers. This menu is a showcase for the chefs, as well as the farmers. A journey for those who love food, and celebrating where it comes from.
You can see an example of dishes you might find on each menu below……
Birch Farm Menu
Snacks ~ Sugar kelp sourdough, cultured butters. House cured charcuterie. Duck liver parfait with sloe jelly and smoked duck heart. Bone broth with fermented pearl barley and root vegetables
Smoked Pekin Duck ~ boltardy beetroot, pickled blackberry, duck liver parfait
Line Caught Clovelly Mackerel ~ pickled courgette, yellow submarine tomato, fig leaf
Dry Aged Fallow~ winter squash , sloe jelly, sage
Pineapple Weed Sorbet~ toasted barley cream, blackberry, fennel pollen
Lemon Vebena Tart ~ meringue, strawberry, elderflower
Birch Farm Vegetarian Menu
Snacks ~ Sugar kelp sourdough, cultured butters. Winchester pudding with pickled walnut ketchup. Jerusalem artichoke soup with hazelnut and thyme
Syntropic Salad ~ golden beetroot, strawberry, oregano
Yeast Roasted Cauliflower ~ golden raisin, hazelnut, thyme
Roasted Summer Squash ~ tomato jam, polenta, goats curd
Pineapple Weed Sorbet ~ toasted barley cream, blackberry, fennel pollen
Lemon Verbena Tart ~ meringue, strawberry, elderflower
£85
wine pairing
£40
Pub Menu
Starters
10
Venison Scotch Egg ~ blackberry chutney
12
Cauliflower Soup ~ hazelnut, thyme, Twineham Grange
Chicken Liver Parfait ~ apple chutney, Cumberland jelly, sourdough toast
14
Driftwood Goats Cheese ~ Winter Salad, pear, Autumn olive
Cured Trout ~ rosehip, spruce, mustard
Partridge ~ smoked bacon, golden raisin, cauliflower fungus
18
Scallop ~ pumpkin, black pudding, sage
Mains
22
Pearl Barley Risotto ~ walnut, goats cheese, sage
24
Utopian Battered Haddock ~ chips, minted peas, curry sauce
28
Grilled Hake ~ cauliflower, mussel, Good King Henry
32
Wild Fallow ~ carrot, juniper, potato terrine
Birch Farm Peking Duck ~ beetroot, pickled blackberry, duck leg Boulangere
36
Poached Halibut ~ penny bun, pepper dulse, scallop
80
Birch Farm Mixed Grill (for two people) ~ Birch Farm vegetables, chips, peppercorn sauce
Desserts
10
Coffee Trifle ~ mascarpone cream, coffee jelly, woodruff parfait
Baked Chocolate Tart ~ Jerusalem artichoke, hazelnut, sorrel
Carrot Cake ~ Tunworth, sweet cicely, walnut
16
Selection Of Regional Cheese ~ sourdough toast, pickles, chutney