Sample Menu

First Courses

Roast Scallops 
with a carrot and ginger confit, baby leaf salad  

Salad of Dorset Crab
with home smoked salmon and gazpachio dressing

Duck Breast
marinated in orange, honey and mustard on roasted sweet potato 

Glazed Belly of Pork
bramley apple puree, pancetta and lentil broth 
Warm Tartlet of Goats' Cheese
served with a red onion compote, roquette salad and a fig dressing
All priced at £9.50

Main Courses

Roasted Monkfish
with braised flat beans in and mixed salad
Medallions of Venison
with spetzle noodles and morel mushroom sauce 
Breast of Guinea Fowl
on pea and pancetta risotto
Best End of Lamb
with a herb and mustard crust and dauphinoise potatoes 
Spanakopita
filo pastry filled with spinach, pine nuts and feta served on a tomato and artichoke salad

All priced at £20.00

There are vegetables served as an integral part of each main course.
Some dishes may contain traces of nuts.

Puddings

Glazed Lemon tart
with raspberry yoghurt ice cream
Fresh Poached Peach Melba
with meringue, raspberry sauce and vanilla ice cream
Kirsch and Vanilla Panna Cotta
on a compote of English Strawberries
Mascarpone Dumplings
with lime and crème fraiche ice cream
Chocolate Marquise
with coffee sauce and griottine cherries
Selection of Homemade Ices
Selection of British Farmhouse Cheeses

All priced at £8.50

Coffee and Petits Fours £3.95

Fixed Price

Leek and Potato Soup

Rillette of Pork
with celery and apple salad and warm brioche toast

Smoked Salmon Risotto
with crumbled goats' cheese

ooOoo

Grilled Fillets of Lemon Sole
on crayfish risotto

Entrecote of Beef
on roasted globe artichoke and béarnaise sauce

Parcels of Aubergine
filled with feta, raisin and pine nuts with a tomato salsa

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Saffron Creme Brulee
with a caramel disc and a compote of strawberries

Chocolate Strega Cake
with banana ice cream and chocolate sauce

A Selection of British Farmhouse Cheeses
£3.50 Supplement

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Two Courses £17.95 per person

Three Courses £20.95 per person

Sunday Lunch (with live piano accompaniment)

Carrot Ginger and Thyme Soup

Parcel of Home Smoked Salmon
filled with crème fraiche and chives
on plum tomato and avocado salad

Rillette of Duck
with tomato chutney and toasted brioche

Double Baked Goats' Cheese Soufflé
with rocket salad on apple, celery and chive salad

ooOoo

Pan Fried Fillet of Sea Bass
on apricot and pine nut cous cous
with lemon beurre blanc and coriander pesto

Roast Sirloin of Scottish Beef
with Yorkshire Pudding and homemade horseradish sauce

Breast of Duck
on champed potato with pied de mouton mushrooms

Bourag Pastry
filled with Philippines spiced vegetables
served with cucumber and yoghurt dressing and tomato coulis

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Mille Feuilles of Dark Chocolate Mousse
with coffee bean sauce and griottine cherries

Pear Tart
with raspberry yoghurt ice cream

A Selection of British Farmhouse Cheese

A Selection of Ice-creams and Sorbets

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Coffee and Homemade Petits Fours

£28.50 per person including VAT