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WILD HART Champion Award at the British Cheese Awards 2014, It Is Made from Pasteurised Milk, Using a Microbial Rennet, Which Makes It Suitable for Vegetarians

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WILD HART Champion Award at the British Cheese Awards 2014, It Is Made from Pasteurised Milk, Using a Microbial Rennet, Which Makes It Suitable for Vegetarians STARTERS SIDES WILDHART SHARING BOARD - IDEAL FOR 2 TO SHARE.........................................£20 BREAD & OLIVE OIL (V)**...................£3.5 Mini Baked Tunworth English Camembert, Homemade Free Range Wild Boar Scotch Egg, Serves 1 Homemade Beetroot Ketchup, Wild Fennel & Truffle Salami, Venison Carpaccio, Wild Mushroom & Truffle Salami, Onion Rings, Game Chips MIXED OLIVES (V)(VG)(GF).................£3.5 Serves 1 "THE BEST CAMEMBERT IN THE WORLD" - RAYMOND BLANC TIPTOE FARM CHIPS (V)(GF)...............£3.5 BAKED TUNWORTH ENGLISH CAMEMBERT (V)**................................................£14.5 Homemade Triple Cooked Chips Toasted Hazelnuts, Rosemary, Bread, Homemade Chutney - Ideal to Share GAME CHIPS (V)(GF)..........................£3.5 PAN FRIED VENISON MEATBALLS (GF).................................................................£7.5 Waffle Cut Secret Recipe, Mini Mash, Venison Gravy DAUPHINOISE POTATO (V)(GF)...........£3.5 SMOKED MACKEREL PATE**....................................................................................£7 Rosemary, Garlic Lemon, Fresh Herbs, Horseradish, Toasted Bloomer, Charred Spring Onion ROOT VEGGIES (V)(GF)......................£3.5 HOMEMADE LEEK & TATTIE SOUP (V)**...............................................................£5.5 Roasted Rots & Snips Bread, Croutons SEASONAL GREENS (V)(GF)................£3.5 FREE RANGE WILD BOAR SCOTCH EGG..............................................................£6.5 Steamed Vegetables finished with Butter Free Range Egg, Wildboar Sausagemeat, Miranda's Devilish Ketchup GAME DESSERTS TREACLE TART.....................................£5.5 CHEF’S RECOMMENDATION Homemade, Clotted Cream HENRY’S HATFIELD FOREST VENISON (GF)...........................................................£21 Pan Fried Venison, Aromatic Red Cabbage, Mini Venison Shepherd’s Pie, Venison Reduction STICKY TOFFEE PUDDING (GF)...........£5.5 Homemade, Toffee Sauce, Vanilla Ice Cream ROAST GUINEA FOWL (GF).................................................................................£19 Roasted Beets WINTER PEAR & GINGER CRUMBLE.....£5.5 Homemade, Seasonal Fruit, Ice Cream or Custard BALLOTINE OF RABBIT..........................................................................................£19 Black Pudding, Smoked Streaky Bacon, Pearl Barley GRAPEFRUIT POSSET**.......................£5.5 Homemade, WildHart Biscuit PHEASANT ESCALOPE (GF)..................................................................................£15 Tiptoe Farm Handcut Chips, Fried Duck Egg, Homemade Beetroot Ketchup WILDHART ENGLISH CHEESEBOARD**..£10 With Quince, Pink Lady Apple, Chutney & Artisan Crackers WOOD PIGEON PITHIVIER(GF)............................................................................£16 Wild Mushroom Sauce, Savoy Cabbage Your choice of 3 cheeses, £2.50 per cheese thereafter - Cornish Yarg, Baron Bigod, Wissington, Rosary Ash Goats, TRIO OF HANDMADE SAUSAGES.........................................................................£14 Lincolnshire Poacher, Binham Blue Venison, Wild Boar & Pork with Heritage Mash & Onion Gravy Cornish Yarg – Semi Hard Cheese, Pasteurised – Cornwall The cheese is produced at Lynher Dairies Cheese Company on Pengreep Farm near Truro, by Catherine Mead, FARMOMMENDATION Dane Hopkins, and team. “Yarg” is simply “Gray” spelt back- wards. It is named after Alan and Jenny Gray, enterprising 8OZ 28 DAY AGED FILLET STEAK (GF).................................................................£24 farmers who found a 1615 recipe by Gervase Markham for a Tiptoe Farm Handcut Chips, Wild Mushrooms, Vine Tomato, Watercress nettle-wrapped semi-hard cheese in their attic. Peppercorn Sauce, Garlic Butter, Wild Mushroom Sauce £2.5 Baron Bigod – Soft Cheese, Unpasteurised – Suffolk HOMEMADE CHICKEN KIEV (GF)..........................................................................£14 Baron Bigod is a creamy, white bloomy-rind cheese and UK’s Tiptoe Farm Handcut Chips, Green Salad only raw milk farmhouse Brie made by Jonathan and Dulcie Crickmore in Bungay, Suffolk, England. A handmade cheese, SUCCULENT SLOW COOKED BELLY PORK (GF)....................................................£16 Baron Bigod has a smooth, delicate silky texture and golden Black Pudding Mash, Wholegrain Mustard Sauce paste with long lasting warm earth, farmyard and mushroom www.wildhartrestaurant.co.uk flavours. ENDATION Lincolnshire Poacher – Hard Cheese, Unpasteurised RIVER Poacher is made in a way that is similar to traditional West CHALK STREAM RIVER TROUT (GF).......................................................................£17 Country Cheddar using unpasteurised cow’s milk. The cheese Leek, Wild Mushrooms, Sauteed Potatoes was invented by Simon Jones from Lincolnshire, who decided to turn the spring milk from his herd of Holsteins into cheese. The cheese has both cheddar and gruyere-like qualities. It has a smooth texture and a strong taste. MMENDATION VERY VEGGIE Wissington – Ewes Milk Cheese, Pasteurised – Norfolk WILDHART NUTROAST (V)(VG).............................................................................£14 Produced by Jane Murray of Poppylot (now Willow) Farm Pecans, Walnuts, Roasted Rots & Snips, Veggie Gravy Dairy in Deopham, near Wymondham, Wissington is a full fat ewes’ milk cheese. The hard cheese is made from pasteurised A FAVOURITE OF BOTH VEGETARIANS & MEAT EATERS milk of British Friesland dairy ewes and has a similar taste to VEGGIE HAGGIS WELLINGTON (V)(VG)...............................................................£14 Manchego. Red Cabbage, Veggie Gravy Binham Blue – Blue Cheese, Pasteurised – Norfolk Please advise your server of any dietary requirements at the time of ordering. ** Can be modified Binham Blue is a soft blue veined cheese made from to be Gluten Free. 10% discretionary service charge will be added to tables of 6 or more. pasteurised milk The interior is pale yellow, with grey-blue specks. It has a creamy texture and a tasty and luxurious flavour which is not overwhelming, but full of character. It is more like Gorgonzola than Stilton. Rosary Ash – Soft Goats Cheese, Pasteurised – Wiltshire Rosary is a fresh, creamy goats’ cheese with a mousse-like texture and a natural acidity. Recent winner of the Supreme WILD HART Champion Award at the British Cheese Awards 2014, it is made from pasteurised milk, using a microbial rennet, which makes it suitable for vegetarians. Just enough salt is added to www.wildhartrestaurant.co.uk enhance its unique flavour..
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