Luncheon Menu
December

2 Courses £19.00 including coffee & festive treats
3 Courses £25.00 including coffee & festive treats

To Start

Cream of wild mushroom soup, truffle foam

Slow cooked belly pork, apple and cinnamon compote, anise dressing

Ballotine of fresh Scottish salmon, horseradish mousse, avruga caviar, soft herb salad

Pan fried duck liver, shallot tarte tatin, pickled beetroot, chestnut and sage dressing (n)

Dorset blue vinney mousse, walnut crisp, poached conference pear, red wine dressing (n)

Mains

Baked fillet of red gurnard, braised salsify, Dorset crab risotto, watercress sauce

Slow roast breast of pheasant, casserole of leg, root vegetable gratin, sloe berry jus

Traditional roast turkey, parsnip fondant, sage roast potato, brussel sprouts, cranberry jam, chestnut jus (n)

Pan fried fillet of Scottish salmon, ravioli of langoustines, wilted spinach, roast squash, bay leaf jus

Carrot, celeriac and swede gratin, warm salad of chestnut and sprout, goats cheese beignet (n)

Side orders to accompany main courses

Buttered new potatoes £3            French fries      £3          Creamed Mash £3

Braised leek gratin £4                    Green salad £3

Desserts

Treacle sponge & custard

Warm double chocolate brownie, black cherry compote, baileys milkshake

Christmas pudding with your choice of cream, brandy butter or brandy sauce (n)

Pear mousse, kir royale sorbet, almond tuiles (n)

Selection of English cheeses

(£3 supplement)

Served with Fudges Dorset Crackers, home made walnut & sultana bread (n)

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Cafétiere Coffee and treats (n)

(n) indicates that nut traces are evident in the dish
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