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To Start
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
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