NEW SEASON CAULIFLOWER SOUP
Glazed with a thyme sabayon

LYME BAY SCALLOPS
On smoked haddock ravioli, wilted wild garlic,
and garlic foam

LOCAL WILD RABBIT TERRINE
Plum jam and beetroot salad

DOUBLE BAKED DORSET CHEESE SOUFFLE
Home made tomato chutney and mustard sauce

PORTLAND CRAB & SMOKED SALMON PAUPIETTE
Garden chive, sour cream and mixed leaves

Main course

SEARED LOCALY CAUGHT RED MULLET
Butter crushed new season jersey potatoes, and warm tomato vinaigrette

BEST END OF TOLPUDDLE LAMB
Home made faggot and leek fondu

BERE REGIS BEEF FILLET WELLINGTON
Purple sprouting, horseradish foam and red wine jus

GLAZED WEST COUNTRY DUCK BREAST
Root vegetable cassoulet and Savoy cabbage with onion and bacon.

PAN ROASTED LOCAL PORK FILLET
Rhubarb and balsamic compote, potato fondunt and seared foie gras

SPRING VEGETABLE AND LOCAL ORGANIC SPELT PIE
Celeriac puree and Dorset camembert sauce

We cook using only the finest rapeseed oil
from the New Forest

Cheese Course

A TASTE OF DORSET CHEESE SELECTION
Sample the very best selection of cheeses
from our home county of Dorset
while we cook, bake, or prepare
your dessert to order

Desserts

BRIOCHE AND RAISIN BREAD AND BUTTER PUDDING
Cinnamon ice cream and vanilla sauce

LIGHT CHOCOLATE CHARLOTTE
Rich pistachio sauce

SEASONAL RHUBARB STEW
Glazed with a Madeira sabayon and topped with home made rhubarb ripple ice cream

HOME MADE LEMON TART
With citrus curd

If you do have any food allergies or special dietary needs,
please tell us as we do not list all ingredients in our menus