WELCOME CANAPES
- Oscietra caviar, mini choux, crème fraiche, chives
- Tomato tartare and avocado in charcoal cone
APPETIZERS
- Roasted heirloom carrot, dill and garlic yoghurt, smoked paprika oil
- Grilled pineapple salad with avocado, cherry tomatoes, Venere rice, coriander lime dressing
- Fennel and beans salad, grapes, toasted hazelnuts
- Roasted tomatoes, burrata, baby basil & pearl balsamic
- Qunioa Tabouleh, apple, pomegranate, lemon
- Pumpkin salad with sage, spinach, toasted seeds, goat’s cheese
- Devonshire crab, sweet corn, chives
- Poached Tiger Prawn Cocktail with Marie Rose Sauce and Paprika
- Creamy chickpeas, beetroot & pistachio
- Tuna nicoise salad
SALAD BAR
- Greens
- Mixed Leaves, Rocket, Baby Gem, Baby Spinach
- Vegetables and Proteins
- Shredded Carrots, Cucumbers, Cherry Tomatoes, Peppers, Boiled Eggs, Radish
- Dressing
- Mustard & Herb Vinaigrette, Balsamic Vinaigrette, Wild Carrot’s Truffle Dressing
CHARCUTERIE
- Pastrami, Parma Ham, Smoked Turkey, Mortadella, Salami
CURED & SMOKED FISH
- Smoked Hampshire Chalk Stream Trout
- Smoked Devonshire Mackerel
- Scottish Salmon
- Smoked Haddock
- Condiments
- Cornichons, Selection Of Mustards, Marinated Olives, Garlic Baguettes, Pickled Onions
SEAFOOD ON ICE
- Poached Cornish Native Lobster
- Shetland Black Mussels
- Scottish Scallop, Chilli Tomato Salsa
- Poached Tiger Prawns
- Freshly Shucked Carlingford Oysters
- Condiments
- Served with Radish Cream, Tabasco, Lemon & Lime Wedges, Cocktail Sauce, Mignonette Sauce
SUSHI SELECTIONS
- Maki Roll, Vegetarian Maki, Salmon Nigiri, Tuna Nigiri
- Spicy Tuna Roll, Cucumber And Cream Cheese Roll
- Condiments
- Wasabi, Soy Sauce, Ginger Pickles
Soup
- Truffled wild mushroom
- Croutons, Selection Sourdough Bread Roll, Butter
CARVING AND MAIN COURSES
- Roasted Cornish Prime Rib
- Mustard Marinated Roasted Cornish Leg Of Lamb
- Lemon Herb Baked Hampshire Trout
- Roasted Whole Guinea Fowl
- Spinach, Sundried Tomato & Goat Cheese Wellington
- Grilled Loch Duart Salmon
- Dill Orange Velouté
- Stuffed Cabbage With Rice And Herbs
- Truffle Flavored Cauliflower Gratin
Indian specialties by Chef Jeevan Singh
- Butter Chicken
- Dhal Makhani
- Steamed Basmati Rice
- Vegetable Biryani
SIDE DISHES
- Triple Cooked Potato
- Cinnamon And Orange Flavored Braised Red Cabbage
- Yorkshire Pudding
- Roasted Root Vegetables
- Garlicky Tenderstem Broccoli
- Sauces
- Selection of Mustards, Horseradish Sauce, Peppercorn Sauce, BBQ Sauce, Gravy
DESSERT
- Irish cream & chocolate trifle
- Berries & Cream Gateaux
- Chocolate & Raspberry Log
- Cherry & Chocolate Roulade
- Lemon & Blackberry Posset
- Caramel & Banana Choux
- Tiramisu
- Tonka Bean Mousse
- Brie & Pear Baked Cheesecake
- Vanilla Macaron Tower
- Spiced Pumpkin Cake
- Madeleine Tower
- Winter Fruit Platter
- Vanilla Profiterole & Warm Chocolate Sauce
SELECTION OF BRITISH CHEESES
Served With Grissini, Toasted Baguette, Quince Paste, Grapes, Dried Figs, Dried Apricots, Sultanas, Walnuts, Hazelnuts, Almonds, Cheese Crackers, Four Seasons Hampshire Estate Honeycomb
AT MIDNIGHT
- Glass of house Champagne
- Raspberry, almond and Champagne mousse cake
Vegetarian Menu
AMUSE-BOUCHE
- ROAST DELICEA PUMPKIN
- Squash Purée, Pine Nuts, Dill Oil
APPETIZER
- APPETIZER HERITAGE BEETROOT AND GOAT CHEESE
- Pickled Baby Beetroot, Salt-Baked Beetroot, Goat Cheese, Shallot and Chive Dressing
MIDDLE COURSE
- FOREST MUSHROOM RISOTTO
- Winter Truffle, Tunworth Cheese, Chives
GRANITA
- Louis Roederer Champagne
- Mint, Lime
Entrée
- TOFU AND MUSHROOM WELLINGTON
- Fondant Potato, Charred Hispi Cabbage, Parsnips and Horseradish Purée
DESSERT
Select One:
- DARK CHOCOLATE BAVAROIS
- Madagascar 80% Dark Chocolate Bavarois, House-Made Sourdough Ice Cream, Layers of Silky Salted Caramel
- PINEAPPLE CARPACCIO
- Pineapple and Mint Carpaccio, Exotic Mousse, Coconut Streusel, Yoghurt Sorbet
- Selection of British Cheeses
AT MIDNIGHT
- Glass of house Champagne
- Raspberry, almond and Champagne mousse cake
Please inform your server of any allergies or dietary requirements. A discretionary service charge of 10% will be added to your bill. Prices include VAT.
Cancellation Policy
Outside guests with bookings at Wild Carrot will incur a cancellation fee. In-house guests dining at Wild Carrot are exempt from this fee, except on Sunday Roast, festive days, special occasions and public holidays (including Valentine’s Day, Mother’s Day, Easter holidays, bank holidays, Halloween, Christmas, New Year’s Eve and New Year’s Day). For these special occasions and public holidays, cancellations must be made at least 72 hours prior to the booking to avoid fees. The standard cancellation period is 24 hours. The cancellation fee for the Sunday Roast is GBP 65 per person. For outside guests, the cancellation fee is GBP 45 per person for lunch and GBP 65 per person for dinner. Please note that in all outlets where a cancellation fee applies, children ages 5 and over will be charged 50% of the fee.