SPRING MENU
March, April and May
South coast crab and smoked salmon parcel, mizuna and dandelion leaves,
amalfi lemon mayonnaise
Duck liver parfait, rhubarb chutney, spiced brioche toast
Marinated beetroot and watercress salad, crumbled rosary goats cheese,
walnut bread crisps (V)
Cream of garden pea and mint soup
Slow roast rump of lamb, dauphinoise potatoes,
chargrilled Mediteranean vegetables and mint jus
Corn fed breast of chicken, caramelised potato gallette, cream and mushroom sauce
Baked fillet of bream, lemon and shallot crushed potatoes,
wilted spinach, crayfish and tomato salsa
Risotto Primavera, rocket and parmesan salad (V)
Crème fraiche panacotta, soured cherries
Chocolate, pistachio and honeycomb marquise, blackcurrant puree
English cheeses, beetroot chutney, walnut & sultana bread
Coffee and handmade sweets
SUMMER MENU
June, July and August
English asparagus, smoked duck breast, deep fried duck egg, parsley mayonnaise
Potted brown shrimp with spiced butter, warm brioche bun, lemon and fennel salad
Dorset blue vinney mousse, broad bean, pea shoot and young carrot salad (V)
Cream of wild mushroom soup, truffle oil, aged parmesan
Roast loin of lamb, feta cheese and marjoram crust, roast baby onions, young vegetables, confit garlic, crushed new potatoes, red wine sauce
Pan fried breast of chicken, thyme roast potatoes, chanterelle mushrooms, baby spinach, bay leaf sauce
Baked fillet of Pollack, English mustard and Dorset crab crust, creamy mash potatoes, seasonal vegetables, white wine cream sauce
Risotto Milanese, parmesan crisps (V)
Lemon cheesecake, lime syrup, strawberry & mint salad
Iced passion fruit parfait, compote of raspberry, liquorice syrup
English cheeses, beetroot chutney, walnut & sultana bread
Coffee and handmade sweets
AUTUMN MENU
September, October and November
Smoked eel fillet, black pudding, poached apple, lime mayonnaise
Chicken liver parfait, pear and quince chutney, toasted brioche
Beetroot, chilli & lemon risotto, horseradish cream (V)
Cream of parsnip soup
Five hour braised shoulder of lamb, caramelised swede,
roast onion mash, marjoram jus
Pan fried breast of chicken, fondant potato, panache
of root vegetables, tarragon jus
Baked fillet of lemon sole, stuffed with crab mousse,
dill fondant potato, lobster cream
Butternut squash and sage jalousie, walnut pesto,
truffled stuffed cabbage balls (V)
Brioche bread and butter pudding, rum sauce, caramelised Melba toast
Pear mousse, orange & almond tuille, kir royale sorbet
English cheeses, beetroot chutney, walnut & sultana bread
Coffee and handmade sweets
WINTER MENU
December, January and February
Smoked chicken breast, celeriac remoulade,
pickled wild mushrooms and chestnut dressing
Goat’s cheese and caramelized onion tart, poached pear salad
Cured fillet of mackerel, beetroot and horseradish salad, watercress puree
Spiced pumpkin soup, flavoured with chilli, lemongrass, coconut and pumpkin oil
Roast breast of duck, braised leg gallette, spiced roast plums,
buttered baby leeks, anise jus
Corn fed breast of chicken, caramelized potato gallette,
cream and mushroom sauce
Pan fried fillet of turbot, roast Jerusalem artichoke, creamed savoy cabbage, glazed baby onions, pancetta lardons, red wine dressing
Butternut squash and chestnut jalousie, creamed savoy cabbage, onion gravy
Bailey’s cheesecake & white chocolate sauce, black cherry compote
Hot chocolate fondant, mandarin sorbet
English cheeses, beetroot chutney, walnut & sultana bread
Coffee and handmade sweets
Wedding Menus 
