Welcome to Arbor’s seasonal menu for Spring–Summer 2016. Because of our commitment to and passion for using fresh, seasonal ingredients, we have deliberately left parts of the menu a little open to interpretation. This allows Andy and his team to use their creativity to bring you the very best of what our producers have to offer. Our staff will advise on daily specials and any alterations to the menu.

NIBBLES...

Onion Bhajees Arancini & Dips Mixed Olives Artisan Bread Honey Roast – 3.50 – – 3.50 – – 3.50 – – 3.50 – Cashew Nuts Gf, Ve V Gf, Ve – 3.50 – Gf, Df

TO START...

Hand-Dived Scallops, Parsley Root Puree Gin-Cured Mackerel, Beetroot Risotto Rosary Goats Cheese, Tomato Chutney and Stornoway Black Pudding and Horseradish Snow and Pickled Onions – 10.50 – – 6.50/10.50 – – 6.00 – Scallops, pan-fried to bring out their succulent sweetness, We use Bournemouth-distilled Conker Gin to make our Arbor’s unique take on a cheese and pickle sandwich! share star billing with our favourite dark, crumbly black pud version of “gravlax” using smoky seasonal mackerel. Sweet, This is a wonderfully fluffy, fresh-and-light goats cheese, – made only on the Isle of Lewis and definitely worth going a earthy beets and the warm flavour of horseradish make for handmade in Wiltshire. We crumb and deep-fry it bit further for! Served with creamed parsley root (somewhere a modern take on classic flavour combinations. Perfect as until it’s just oozing, then serve with a side of suitably between celeriac and parsnip) and fresh, tart apple. either a starter or main course. intense slow-cooked chutney and tangy onions. Gf, Df Gf, V

Confit Rabbit Leg Wild Mushroom Raviolo with Pickled and Chicken Liver Parfait Soup of the Day and Pressed Mushrooms – 7.50/9.50 – – 4.50 – – 5.50/7.50 – Slow-cooked rabbit leg, flaked into a tarragon-and- With the changing seasons comes an abundance These New Forest wild mushrooms are so good we can’t mustard-flavoured terrine, is teamed with a velvety of spring and summer veg, perfect for lighter, fresher get enough of them. We take the best on the day and parcel parfait rolled in herby green breadcrumbs. soups. Based on the best of today’s fresh produce. some of them up with a hint of truffle into vibrant green Homemade salad cream adds a hint of gentle acidity homemade pasta. We give some more a light pickle to bring to cut through the richness. out the earthy flavours, and set the rest into a rustic terrine. Gf Ve

TO FOLLOW, FROM BAY, BARN AND BUTCHER...

Mendip Hills Lamb Loin Wellington, Stokes Marsh Steak with Portobello Mushroom Tandoori Red Pepper Quinoa, Roast Shallots and Dauphinoise Potatoes – 8oz Sirloin 20.50/8oz Fillet 26.50 – Bombay Potatoes and Cauliflower Pakora – 18.50/34.00 to share – An honest plateful of succulent sirloin from Tim Johnson’s – 12.50 – Think Beef Wellington with a seasonal twist: tender spring free-ranging Hereford-Angus crossbred herd. Dry hung This high-protein grain, with its subtle nuttiness, fluffy lamb encased with a layer of minted, crushed peas in for 28 days to maximise flavour and tenderness, this is steak texture and slight crunch, works wonderfully with the homemade puff pastry. Served with creamy, garlicky the way it should be, served with our highly addictive Tandoori flavours and hues, the boldly spiced potato and the potatoes and caramelised onions, this is a totally indulgent twice-cooked chips and a big, meaty Portobello. crisp, golden pakora. Sweet-potato puree and roasted red dish for one big appetite or two slightly smaller ones! Gf onion petals bring even more colour and texture to this stunning vegan dish. (Add peppercorn or garlic butter or a fried duck egg for an additional £1) Ve, Gf

Pork Neck with Duck Fat Potatoes Market Whole Fish and Roasted Vine Tomatoes Chef’s Seafood Plate – Market Price – – 15.00 – – 17.00 – What could be simpler, healthier or more delicious than the We use top quality pork from Bishops Cannings in Wiltshire. Because sustainability is so important to us, we don’t best and freshest from the local quays, perfectly grilled – The full-flavoured, tender meat, seared to lock in flavour believe in making too many demands on our fishermen. especially when we are surrounded by some of the finest and juiciness, pairs wonderfully with waxy, richly flavoured Instead, Andy will work with the very finest seasonal fishing on the planet! It may be world-class Bass from Poole Pink Fir potatoes, cherry tomatoes roasted on the vine and catches, using his knowledge and passion to create a or Lemon Sole from Lyme Bay – just ask. Served with a cream sauce made with English chorizo from perfectly balanced selection of the most delicious fish and new potatoes and a sauce designed to bring out the fish’s the Bath Pig Company. shellfish, straight from port to plate. unique flavours. It’s seafood for the soul. Gf Gf

Pan-Fried Guinea Fowl with Smoked Pork Belly and Mushroom Puree – 15.00 – Now available all year, guinea fowl is a delicious, slightly pheasanty alternative to chicken. Here we add a stunning piece of pork belly glazed with maple and honey, and a smooth mushroom puree that’s perfect with the smoky and gamey flavours. Gf

SIDE DISHES... – all 3.00 –

Hand Cut Rocket and Peas, Lettuce and Simple Greens Truffled Macaroni Herby Double-Cooked Chips “Old Winchester” Bacon Gf, V and Cheese New Potatoes Gf, Df, V Salad Gf V Gf, V Gf, V

Gf = gluten free Df = dairy free Ve = Vegan V = Vegetarian

We practise fair tipping which means our team receive 100% of your gratuity. A 12.5% discretionary gratuity will be added to your bill. Before you order your meal, please ask our staff if you have any questions about the menu, allergies or dietary requirements. We welcome any feedback, please tell us what you think. 5392-03/16 OUR CHEF, ANDY HILTON OUR FRUIT AND VEG

Most people’s earliest food memory tends to involve their The work begins long before the raw materials arrive in our To ensure the maximum freshness and variety of high-quality granny. Although mine does have a fond place in my memories, kitchen: we put a lot of effort into selecting and verifying our fruit, vegetables and salad with the minimum of food miles, my cooking was encouraged by my father. Saturdays as a food and drink suppliers, and working closely with them to we have formed a strong partnership with Countryfare, young kid, we’d create spicy curries and Sundays, of course, come up with fair and ethical agreements that benefit them, a Bournemouth-based fresh produce supplier with a well- were all about the roast. Both my parents worked during the us, and ultimately you the customer. We buy only from deserved reputation built up over 30 years. Countryfare supplies week and I would always cook dinner after school, trying out quality-assured specialist providers who are as passionate us with a wonderful range of both farmed and wild produce. different things, with some dishes working better than others. and committed to food excellence as we are, and with whom It has close links with the area’s growers, and closely follows Mum and Dad just smiled and devoured them regardless. we are proud to be associated. the seasons, offering an astonishing variety of both familiar and more unusual varieties to satisfy our constant craving for I arrived at The Green House in 2011, first as Sous Chef, If you want to know about more about how we source our colour, texture and flavour! assuming the Head Chef role in 2012. What do I now ask of ingredients, we have included some more details here. If not, my kitchen? First and foremost is passion, I use the word a lot thank you for reading, and Bon Appetit! www.countryfare.co.uk but I need my chefs to be passionate about food – borderline obsessed. It’s impossible to be a good chef if you don’t OUR FISH OUR DAIRY eat, taste and think about food. Sure, sometimes flavour Lobster, crab, red mullet, black bream, rope-grown mussels, Dorset may not be able to compete quite yet with its north- combinations don’t quite work but there is always a way hand-dived scallops, even langoustine – some of the most westerly neighbour Somerset when it comes to cheese. to enhance them, as long as you’re using quality fresh delicious fish and seafood to be found anywhere in the world Not traditionally renowned for our cheeses (except perhaps ingredients. Second, inspiration. I need my chefs to be able to travels the short distance from the ocean on our doorstep to for Blue Vinney), we are nevertheless producing a small but take something and run with it. At the end of the day it’s my food the plates on our dinner tables. growing number of excellent varieties. on the menu but I like all the chefs to feel like they are a part of Arbor, so my chefs’ opinions are invaluable. Ultimately, I want Arbor is committed to sourcing only from suppliers and Take, for example, our partner James’ Cheese, formed in 2009 the trainee in my kitchen one day to have his own kitchen, and fishermen adhering to the guidelines of the Marine Stewardship when James McCall, formerly Head Cheesemaker at if the belief, passion and inspiration disappears, it’s a gloomy Council (MSC), a global organisation working with fisheries, Daylesford Organic, moved his family down to the beautiful future for our industry. seafood companies, conservation groups, scientists and the Dorset countryside and began to concentrate on ‘affinage’, the public to promote the best environmental and sustainable vital work of ageing and maturing cheese. Working with local As well as the great and the good, my food heroes include my policies and practices in fishing and sourcing seafood. suppliers like Lyburn and Chalke Valley Cheese, he has previous head chef, Gordon Jones, whose ability to see a finished For example, each variety of fish has its own breeding season, developed an exciting, award-winning range of washed-rind dish within a stack of raw materials is amazing. He taught which must be respected to protect future stocks, so fishing cheeses which we are proud to feature on our cheeseboards. me not to work in the constraints of ‘normal’. He’d say “try and strictly according to seasonality is at the heart of a sustainable be different” and “let your food reflect your personality”. www.jamesscheese.co.uk fishing policy. Hence daily I strive to make my food look amazing, taste Over in the Somerset Mendips, meanwhile, Homewood is a even better and excite. Working at The Green House, this is Our regular suppliers include Samways, a family business that small-scale artisan cheesemaker s creating very special ewes’ made easier by the richness of local ingredients including fish started out in 1961 selling its wares from wooden barrows on cheeses using unpasteurised milk from local flocks. They hand- and seafood off the Dorset coast, fresh produce from one the harbourside at West Bay. The company has come a long produce a range of varieties in small batches using traditional of England’s garden counties, meat from nearby Wiltshire and way since then, and now buys from over 150 in-shore boats. techniques, including their signature cheese Old Demdike and game from the New Forest. It is closely associated with the Responsible Fishing Scheme also Greek-style brined cheese, Halloumi and fresh Ricotta. and the Great Dorset Seafood Campaign. Sourcing directly Food has to invoke emotion, it has to make the diner react. All their cheeses are made using vegetarian rennet. from local ports such as West Bay, Poole and Lyme Regis The food has to be inviting, through presentation, colour, in Dorset, Brixham along the coast in Devon, and Looe and www.homewoodcheeses.co.uk smell. It then has to start a debate. If at some point during the Fowey in Cornwall, it is committed to supplying from port to meal, diners don’t halt their conversation to comment on the A little rock-star glamour is brought to our menu courtesy of plate within 24 hours. You can’t get much fresher than that! food then I’ve failed. That’s the challenge I’m happy to take Alex James Presents, the cheese company founded in 2011 by on, and I hope you have a truly memorable experience when www.samwaysfish.com the former Blur bassist Alex James, which produces a range you visit us. of award-winning artisanal cheeses at his country estate in OUR MEAT the Cotswolds. OUR FOOD VALUES We work only with suppliers who understand our absolute www.alexjamespresents.co.uk At Arbor, our commitment to sustainability goes deep: it is requirement for meat that has been produced from happy, a philosophy that runs through everything we do, like the well-fed, traditionally reared animals and birds. Sourced OUR AWARDS marbling on a beautiful piece of beef. mostly from our own and neighbouring counties such as • ‘Considerate Hotel of the Year 2013’ by the Wiltshire and Hampshire, our meat comes from farms that Some of it is clearly visible, from the low-energy induction Considerate Hoteliers Association. can guarantee that their livestock are: cookers we use in the kitchen, to the sustainable timber on • Gold in the Dorset Tourism ‘Eating Out’ Award our floors, and the honey-bee hives on our roof. • Free to range 2014, 2015 and 2016. But sometimes it’s the things you can’t see that make the • Free from hormones, growth promoters and antibiotics • Gold in the Dorset Tourism ‘Sustainable Tourism’ biggest difference – such as our commitment to using the (unless these are necessary to treat a specific illness) Award 2014. best-quality local ingredients we can find as sustainably and • Fed on an appropriate, organic, natural diet ethically as we can. It is a commitment that has gained us the • Silver in the South West Tourism Excellence Awards 2015. highest possible star rating from the Sustainable Restaurant • Humanely slaughtered • Awarded “Food made good award for Environment” from Association, which said we were “raising the bar in terms of • Hung, where appropriate, for an optimum period (for beef, the SRA 2016. sustainable sourcing practices”. usually 28 days) to assure maximum flavour and tenderness. • Three-star champion (the highest possible rating) by the Our job is definitely made easier by the richness and diversity of One of our favourite butchers is Walter Rose & Son, established Sustainable Restaurant Association. our own county and that of our immediate neighbours. Whether in 1847 in Devizes, Wiltshire. It is run by Andy and Steve Cook, it’s free-range, organically reared meat from the grassy • Winner of the SRA Award for Environment 2015. whose family have been Devizes butchers for three generations. meadows of the Mendips and Wiltshire, fish and seafood from Most of their produce comes from a small group of farmers the Dorset, Devon and Cornwall coast, fresh-grown seasonal SOCIAL / WEB within walking distance of their shop – farmers such as fruit and veg from our very own garden county, or mushrooms, Tim Johnson of Stokes Marsh Farm at Coulston, who raises Facebook elderflowers, berries and preserves from the New Forest, Hereford-Angus crossbreeds, and also the family’s own Arbor Restaurant we have a passion for wildly varied, wonderful ingredients farm at Bishops Cannings. Pigs, meanwhile, begin their lives gathered from a treasured collection of local artisan suppliers, Twitter on the wooded hills between Marlborough and Hungerford many of them small, family-run businesses. @arbor_restaurant at a place with the wonderful name of Crooked Soley. Here Relying on small-scale local suppliers with extremely high the sows live contented lives outdoors, able to fully express Web standards means we have to be prepared for occasional peaks their natural behaviour. The piglets are born and raised here www.arbor-restaurant.com and troughs in availability. It means as chefs, Andy Hilton and until they are three months old before being moved to roomy www.thegreenhousehotel.co.uk his team have to be constantly creative and inventive about straw yards. the ingredients they use. And it means as a customer, you have www.walterroseandson.co.uk to trust us to bring you delicious seasonal dishes according to the spirit, if not always the letter, of our menu.