Delegate Lunch Menu

January 2010

2 Courses

Soup of the Day

Potted brown shrimps, blood orange and ginger salad, wasabi mayonnaise

Twice baked cheese soufflé, gruyere sauce

Warm pigeon breast salad, cranberry dressing, parsnip crisps

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Braised shank of Dorset lamb, swede and black pepper mash, dauphinoise potatoes, shallot and mint sauce

Baked Pollock fillet, creamed parsnip potato, wilted spinach, parsley sauce

Fried spiced winter vegetable and lentil cake, buttered kale, sweet and sour peppers

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Cafétiere Coffee and treats (n)

Delegate Dinner Menu

3 Courses
January 2010

Potted brown shrimps, blood orange and ginger salad, wasabi mayonnaise

Twice baked cheese soufflé, gruyere sauce

Warm pigeon breast salad, cranberry dressing, parsnip crisps

~~~~~

Braised shank of Dorset lamb, swede and black pepper mash, dauphinoise potatoes, shallot and mint sauce

Baked Pollock fillet, creamed parsnip potato, wilted spinach, parsley sauce

Fried spiced winter vegetable and lentil cake, buttered kale, sweet and sour peppers

Side orders to accompany main courses

Buttered new potatoes or French fries £3 Green salad £3

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Steamed orange marmalade pudding, rum custard

Creamed rice, caramel pears

Chocolate and chestnut charlotte, warm coffee sauce (n)

Selection of English cheeses,
Served with home made walnut & sultana bread, homemade chutneys & fresh honeycomb (n)
(£3 supplement)

~~~~~

Cafétiere Coffee and treats (n) £3 per person

Menu subject to change without prior notification
(n) indicates that nut traces are evident in the dish
The hotel respectfully requests that mobile phones are either turned off or are on silent, and any calls are taken away from the restaurant – thank you