FEBRUARY 2018 

 ~ menus are subject to daily change, please enquire for more details ~

ASSAGGI 

  • Fried Pasta filled with scarmozza (smoked mozzarella) served with fresh tomato dip £6.00
  • Marinated mixed Olives £3.00
  • Home made bread, Olive Oil & Balsamic Glaze £5.50
  • House Tapenade £2.00

ANTIPASTI

  • Gravalax, dill & mustard dressing, fennel salad & crostini £10.50
  • Home made soup; Cream of Celeriac (v) £6.50
  • Diced tuna Tartar, Asian dressing, coriander, cucumber, lime & crisp thins £10.50
  • Burrata - extra creamy mozzarella, rocket & walnut pesto, heritage tomatoes & crostini (v) £8.00 | Also available with Culatello (prosciutto) £10.50
  • *For every Burata sold, we donate £1 towards noah's ark children's hospice Charity. Thank you.

SECONDI

  • Australian grain fed 40 day Sirloin, grilled flat mushroom, roast tomato, jenga chips & House bernaise sauce £26.00 
  • Veal Chop in a white wine jus, fresh spinach & pomme perisienne £24
  • Roasted French corn fed Chicken supreme, steamed broccoli, lemon thyme & honey jus, bubble & squeak & candy beetroot £17.00
  • Pan fried Fillet of Sea Trout, steamed broccoli, lemon & saffron crushed potatoes, tomato concasse & wasabi veloute (gf) £19.50
  • Catch of the day in beer batter, served with jenga chips, house tartar sauce & minted mushy peas £16.00
  • Strips of Fillet steak pan fried with onions, garlic & chilli on a bed of mixed salad, asian dressing & toasted sesame seeds £21.00 | Also available with Tofu (v) £14.50
  • Ricotta & Spinach Girasoli, butter & sage sauce, peas & asparagus topped with parmesan (v) £17.00
  • Spaghettini, lobster bisque, dorset crab, cherry tomatoes, hint of chilli, white wine & parsley £18
  • Extras: Skinny/Jenga Chips - Steamed Vegetables (please ask)  £3.50, Tomato & onion Salad - Rocket & Parmesan - Mixed Salad  £4.50

 

HEAD CHEF

  • Paolo Mortali

SOUS CHEFS

  • Dio King Eli Ihm, Ben Tari & Nikolaj Boicov
  • A Discretionary 12.5% service charge is added to the bill
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