How often do you see dishes with foie gras next to Danish open sandwiches and sweet potato risotto in a gallery? Neil Jennings, London art dealer

Field & Fork at Pallant House Gallery Lunch menu

Sample menu

Soups

  • Fish soup, rouille, croutons and gruyere  
  • Broccoli soup, Roquefort cheese straws

Light Lunches and Starters

  • Grilled Rocamadour cheese, truffled potato and cep salad, grilled raddicio
  • Beetroot, chilli and lemon gnocchi, roasted chorizo and feta
  • Locally smoked salmon, capers and lemon 
  • Serrano ham with Comice pears and Stilton 
  • Pressed free range chicken and veal terrine, piccalilli and rocket 
  •  

Eggs

  • Chorizo and roasted pepper bubble and squeak, fried free range egg
  • Smoked haddock and cheddar omelette, parsley sauce  
  • Scramble eggs, oak smoked salmon
  • Poached eggs Florentine

Salads

  • Griddled smoked salmon salad, marinated beetroots and horseradish dressing
  • Aubergine and chickpea fritters, buffalo mozzarella salad, pomegranate dressing
  • Smoked pancetta and black pudding salad, new potatoes, dandelion and soft poached free range egg 

Sandwiches

  • Open, grilled fresh mackerel sandwich, baby spinach and horseradish on onion bread 
  • Peppered rare roasted beef, watercress and grain mustard mayonnaise on olive bread
  • Grilled goats cheese and roasted pepper on walnut raisin bread with grape jelly

Plates

  • Spiced fillets of John Dory, roasted fennel, crab taboule and aromatic tomato broth
  • Slow roasted pork belly, mustard greens, crackling, saute potatoes and apples
  • Fillet of pollock, parsnip chips, "sag aloo", lobster sauce
  • Roasted quail, celeriac and saffron flan, ceps and new season artichokes
  • Field and Fork breads
  • Green salad  
  • Truffle mash
  • Rocket and Parmesan salad  

Desserts

  • Lime and basil pannacotta, roasted pineapple and poppy-seed tuilles
  • Coffee creme brulee, warm chocolate and walnut cake
  • Minted milk parfait, chocolate truffle, langue du chat
  • Lavender crème brulee, almond and orange tuilles
  • Candied ginger and dark chocolate soufflé, vanilla sauce and macaroons
  • Grand selection (taster plate of desserts to share)
  • Farmhouse cheeses, chutney and oat cakes

(served from 11.30 to 3.00pm)