SNACKS Bread, House-Made Cultured Butter 5 Roasted Nuts, Native

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EAT SNACKS Bread, house-made cultured butter 5 Roasted nuts, native spices 7 Marinated olives, Worcestershire, lime 6 Meat pie croquettes, smoked cheese 4 ea Berkshire pork rillettes, sage shortbread, jam 4 ea Te Matuku oyster, mignonette, lemon 5 ea Cloudy Bay diamond clam, mignonette, lemon 4 ea Prawn, lemon zest, chili emulsion 9 ea TOAST Our sourdough toast with Roasted sweet potato, blue cheese, honey 10 Smoked fish, white bean, pickled red onions 12 NY Strip, mustard, horseradish 15 Jamon, egg, fried winter greens 13 Ricotta, truffle honey 15 ENTREE Roasted Foxton clams, Worcestershire, bacon 6 for 16 Potato soup, clam, bacon 15 Scorched squid, capers, squid ink, salsa verde 14 The Lodge Bar salad, shaved sourdough, ricotta, fine herbs 13 Portobello mushroom mousse, whiskey jelly 16 Duck liver mousse, port jelly 18 Ora King salmon, citrus 19 Venison tartare, parsnip, herbs 21 Firstlight wagyu, egg, chips, soy 22 Roasted butternut squash, seeds and sage 14 MAIN Our Gunner’s game pie 16 Roasted parsnip tortellini, brown butter, fried sage 24 Hand-cut pappardelle, pork sausage, tomato, basil 25 Braised beef cheek, roasted garlic, puffed grains 29 Pumpkin barley risotto, parmesan, pumpkin oil 22 Bone in rib-eye for two 95 Served with The Lodge Bar salad, eggplant, whiskey shallots, salsa verde DESSERT Deconstructed pavlova, passion curd, whipped cream, marshmallow, meringue 12 Baked apple cake, milk ice cream, brown butter crumble 12 Sticky toffee pudding, golden syrup ice cream 12 Menu designed by Matt Lambert, chef/owner The Musket Room NYC @thelodgebarnz #thelodgebarqt roddandgunn.com EAT (CONTINUED) CHARCUTERIE Coppa Prosciutto di Parma Salumi Mortadella Lomo Bresaola 12 each / 3 for 32 / all for 45 CHEESE Mount Eliza, Red Leicester - Cow Wangapeka Family Dairy, Kinzett Creek – Cow Gibbston Valley, New Balfour – Sheep Whitestone Creamery, Windsor Blue – Cow Gibbston Valley, Autumn Gold – Cow Whitestone Creamery, Lindis Pass – Cow Gibbston Valley, Takatimu Gouda – Goat 10 each / 3 for 28 / 5 for 45 SHARE PLATTER Roasted nuts, native spices Marinated olives, Worcestershire, lime Bread, house-made cultured butter Charcuterie Salumi Prosciutto Cheeses Mount Eliza, Red Leicester Whitestone Creamery, Windsor Blue Whitestone Creamery, Lindis Pass Brie 65 .

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