À la carte menu
Creative Cuisine with Flair
Welcome to Jasper's from your hosts Rodney and Yvonne and our talented chef Michael.
Two Course menu £23.75 incl of vat @20% (choice of starter & Main ) Three courses £29.00 to include dessert
Choice of Starter
Smoked salmon and crayfish tail parcel with a lemon and chive cream cheese
Chicken and bacon tian topped with parma ham crisps and a cranberry jam
Crab and smoked mackerel fish cake with a sweet chilli syrup and fresh lime salad
Gressinghan duck rilette with a plum sauce and a spring onion and cucumber salad
Chilled melon and raspberry platter with a cinnamon creme fraiche (V)
Broccoli and Stilton soup with herb croutons and fresh cream (V)
Demerara and poppy seed crusted goats cheese crotins with a apple, walnut and sultana compote (V)
Starters are inclusive of freshly baked bread with unsalted butter
(V) Denotes vegetarian.
Choice of Main Course
Poached steak of Scottish salmon - poached in fish stock then dressed with a white wine, fresh dill citrus butter
Loin of pollock - baked loin of cod served with a saffron and gnocchi chowder
Fillets of Sea bass - seared in olive oil then served with a warm fennel, chilli and orange mezze
Meat & Poultry & Game
Supreme of Pheasant - pan roasted and dressed with a leek and smoked bacon lardon reduction
Medallions of Pork Tenderloin - seared in olive oil dressed with a mornay sauce
Roasted Gressingham duck breast - pan roasted and napped with a forest fruit and Drambuie reduction
Roasted crown of local turkey and honey glazed ham served with chestnut stuffing, pigs in a blanket and a Madeira cranberry jus
Hampshire farmed entrecote steak*** cooked to your choice and served with Stilton duchess potatoes and red onion marmalade ***£3.00 supplement
Confit of Rump of Lamb - lamb rump slowly braised with five spices and oyster mushrooms
Roasted pumpkin and sweet potato Wellington (V)
A platter of lightly cooked and unsalted seasonal vegetables together with potatoes of the day
or a salad are served with all the above.
These are inclusive in the menu price, supplimentry requests may be charged for. The menu is subject to change without notice.
Menu produced and prepared by chef Michael Last
Mulled wine poached pear with Raspberry sorbet
Lemon meringue pie with fresh cream
Dark chocolate pot with white chocolate ice cream
Rich fruit pudding with brandy sauce
Dissarano creme brulee with madeleine biscuits
A trio of luxury ice cream - Honey and green fig,apple and cinnamon and Bean vanilla
Refreshing Sorbet Duet - Mango and raspberry
English cheese platter (supplement of £2.00 )
Exmoor blue, Wensleydale and cranberry, Cornish yarg and Somerset brie - Served with grapes,chutney and celery
Luxury Swiss Vanilla ice cream with any of the above supplement of £1.50)
Individual Desserts All £5.25
Beverages served in the Lounge
|High roast filter coffee||£2.50 Per Person|
|Decaffeinated||£2.50 Per Person|
|La Cafetiere (serves 2)||£5.50|
|Liquor coffees (Your choice)||£5.50|
|Selected Tea's||£2.50 Per Person|
All the above are served with complimentary chocolate mints.
|Enjoy a glass of dessert wine ( Muscat late harvest )||£4.50 150 ml|
|Late Bottled Taylor's vintage Port Glass||£3.75|
To the best of our knowledge the dishes produced in Jasper's contain no genetically modified products.
We respectfully request to avoid annoyance and disturbance to fellow customers that you do not use your mobile phone in the restaurant and lounge.
Gratuities are at your discretion. However for parties of six and over and discount voucher customers we apply a 10% service charge
Our evening closing time is 11pm
May we request that should you require a taxi or transport that this is arranged in advance of our closing time. Please remember that local taxi companies are extremely busy at weekends.
Menu content and prices are subject to change without notice.
Menu produced by our chef Michael Last