Soup of the day malted crunch bread (G).
Goats cheese bonbons figs | candied pecans | frisée with pickled golden raisins | cherry purée.
Smoked mackerel pâté pickled vegetables | cucumber ketchup | melba toast.
Pork cheek curried carrot purée | roast parsnip | apple compote.
Partridge * hay smoked chicken terrine onion chutney | spelt toast.
Hay smoked chicken & partridge terrine onion chutney | toast.
Fruits de mer platter: smoked mackerel pâté | oysters | tiger prawns | mussels | scallops | pickled vegetables | pickled seaweeds. G
Graffham foraged wild garlic risotto parmesan shavings | petit salad.
Bouillabaise mussels | haddock | salmon | saffron & fennel potato | pickled seaweeds | aïoli parmesan crouton. (G)
Poached cod fillet courgette spaghetti, purée & baton | mussel, lemongrass & cider sauce | squid ink tuile. (G)
Crispy battered haddock fillet triple cooked chips | mushy peas | home made tartare sauce. (G)
Sausage & cocoa bean cassoulet kale | pickled shallot | black truffle. G
Sirloin steak triple cooked chips | wild mushrooms | blue cheese dressed baby gem | peppercorn sauce. G
Morroccan spiced lamb burger mozzarella | tzatziki emulsion | toasted brioche bun | sweet potato fries.
Carrot & swede crush | braised red cabbage.
Hand cut triple cooked chips | sweet potato fries | skinny fries.
Burnt white chocolate & lemon panna cotta lemon cake | meringue | lemon sherbert | raspberry.
Warm liquorice cake raspberry parfait | cardamom cake | raspberry tuile.
Apple & sultana strudel burnt apple | cinnamon ice cream.
Mixed berry & pear crumble ginger crumb |vanilla ice cream.
Dark chocolate pave raspberry & white chocolate popcorn | smoked meringue mille-feuille | candied hazelnuts.
A selection of locally sourced cheeses, crackers, onion marmalade, quince jelly & apple.
Today’s selection of ice creams and sorbets.
2 per scoop
DESSERT WINES AND PORTS
Sauvignon Blanc, ‘Late Harvest’, Errazuriz - Casablanca, Chile Aromas of citrus, apricot and subtle notes of white flowers.
Sauternes, Chateau les Mingets - Bordeaux, France Complex, with honey and tropical fruit flavours.
Moscatel Reserva, Quinta del Portal - Douro, Portugal Full-bodied, with orange, elderflower and spice.
Penfold’s, ‘Father’, Grand Tawny - Nuriootpa, South Australia A sumptuous fortified wine of great smoothness and complex nutty, raisiny fruit.
Kopke, Late Bottled Vintage, 2012 - Portugal Ripe and spicy with figgy, complex flavours and excellent weight and depth.
The best gift for a mother is to spend quality time with their family. That's why we created a special menu for this day so you can treat her with the best food, drinks, and views of the South Downs Park.
Reservations: +44 (0)1798 867331 & firstname.lastname@example.org
Valentine's Day Weekend
Enjoy an unforgettable Valentine's Day Weekend at the White Horse Graffham. A special menu prepared by head chef Ryan Coller will make this the most romantic weekend of the year.
Make a reservation for Valentine's Day weekend by calling us at +44 (0)1798 867331
Dine with us
Our restaurant is open Tuesday to Sunday.
Tuesday to Friday serving a Lunch Menu from 12pm to 2pm, Saturdays 12pm - 2.30pm and 12pm - 3pm on Sundays,
Our Evening Menu is served from 6:30pm to 9pm Tuesday to Saturdays.
Reservations always recommended - please call us +44 (0)1798 867331.
All dishes are subject to availability and may be changed at any time.
Food Allergies and intolerances: Before ordering please speak to our staff about your requirements
BOOK A TABLE
TUESDAY - FRIDAY
LUNCH 12pm - 2pm
EVENING 6.30pm - 9pm
LUNCH 12pm - 2.30pm
EVENING 6.30pm - 9pm
LUNCH 12pm - 3pm
For restaurant reservations call us at +44 (0)1798 867331on normal business hours.
*Our restaurant is closed to the public on Sunday Evenings & all day Mondays.