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Spring/Summer Menu

STARTERS

Asparagus & Duck Egg, Sopley Asparagus, Duck Egg, Pink Grapefruit, Hot Mayonnaise

Pressed Ham Hock Terrine, Wholegrain Mustard, Celeriac Remoulade, Cider Apple Purée, Rye Crisp

Gin Cured Salmon Gravlax, Soft Cooked Quails Egg, Buttermilk Whip, Melon Radish, Citrus Dressing with Buckwheat Crisp

Tomato & Mozzarella Arancini, with a Peppery Rocket Salad, Sauce Vierge, Fresh Basil and Parmesan Crisp

Italian Antipasti, Selection of Cured Meats, Marinated Olives, Crostini’s & Dips

Vegetarian Italian Antipasti, Chargrilled Mediterranean Vegetables, Marinated Olives, Crostini’s & Dips

Spring Pea and Truffle Soup, Lemon and Spinach Ricotta Baby Tortellini with Pea Shoot 

MAIN COURSES

Trio of Dorset Pork, Pan Fried Pork Loin, Pressed Pork Belly, Black Pudding Bonbon Cavolo Nero, Carrot, Cider Vinegar Mash & Crackling

Pan Fried Scottish Salmon, Herb Crushed New Potatoes, Confit Fennel, Roasted Cherry Vine Tomatoes & Sauce Vierge

Seared Hampshire Chicken, Saffron Arancini, Confit Tomato, Stem Broccoli & Light Chicken Jus

Baked Conchiglie, Pasta Shells Filled with a Blend of Lemon Zested Ricotta Cheese, Sautéed Spinach with Wild Mushrooms, White Wine Velouté & Parmesan Crisp

Herb Crusted Fillet of Cod, Baby Prawns and a Lemongrass Smoked Paprika Bisque

BBQ Duo of Beef, Slow Cooked Rib of Beef, Char-Grilled Beef Skirt, Smoked Potato Fondant, Cabernet Sauvignon Dressing

Roasted Cauliflower Steak, with Confit Tomatoes, Seasonal Vegetables, Toasted Seeds, and a Salsa Verde Dressing

DESSERTS

Malibu and Coconut Panna Cotta, Fresh Mango Salsa Chocolate Sable Biscuit

White Chocolate and Strawberry Vanilla Cheesecake with a Pink Pepper Tuiles and Basil Cress

Limoncello Posset, Wild Berry Compote, Poppyseed Shortbread

Dark Chocolate and Orange Tart with a Greek Yoghurt and Tonka Bean Chantilly Cream

Summer Fruit Eton Mess, Dorset Whipped Cream, Freeze Dried Strawberry Crumb

Tea, Coffee and Chocolates 

Autumn/Winter Menu

STARTERS

Pressed Confit Duck, Pickled Walnuts, Spiced Pear & Caraway Brioche

Dorset Smoked Cheddar Souffle, Caramelised Red Onion, White Onion Puree and a Parmesan Shortbread Biscuit

Home-Cured Sweet Smoked Salmon, Soft Quail’s Egg, Potato Bavarois, Charred Leeks, Keta & Truffle Emulsion

Herb Crumbed Scotch Egg, Mustard Pickle, Pea Shoot Salad

Roasted Celeriac Soup, Almond and Parsley Pesto, Parmesan Croutons

Warm Capricorn Goats Cheese, Marinated Grilled Courgette, Red Onion Jam, Mixed Crest Salad, Pine Nut Dressing

MAIN COURSES

Ballotine of Chicken with Tarragon Mousse, Confit Potato, Cep Purée, and Madeira Jus

Slow Cooked Lamb Shank, Creamy Mash Purée, Port & Redcurrant Sauce, with Seasonal Veg

Confit Duck Leg, Duo of Parsnip, Roasted Shallots, Orange Braised Chicory, Duck Sauce

Pan Fried Seabass, Lemon & Thyme Potato Terrine, Merlot Fish Jus, Samphire, Baby Onions

12-Hour Slow Cooked Blade of Beef, Creamy Mash, Caramelised Baby Onions, Seasonal Greens, Pancetta and Red Wine Sauce

Duo of Chicken, Pan-Fried Pressed Chicken Wing, Roasted Breast, White Onion Puree, Caramelised Shallot

New Forest Mushroom Wellington, Vegetable & Potatoes of The Season, Creamy Mustard Sauce

Roasted Butternut Squash Risotto, Mascarpone, Oregano, Rocket Salad, Parmesan Crisp 

DESSERTS

Sticky Toffee Pudding, Served with a Salted Caramel Sauce, Dorset Clotted Cream Ice Cream

75 Percent Dark Chocolate Fondant, Kirsch Cherry Cream and Chocolate Crackle

Brioche Bread & Butter Pudding, Poached Apricots & Homemade Vanilla Custard

Almond & Pistachio Bakewell, Winter Berries, Caramelised Pear

Crème Brulée, White Chocolate & Winter Berry Mousse, Vanilla Shortbread

Baked Spiced Apple Custard, Blackberry Gel, Toffee-Glazed Cherry Apple And Crumble Topping

Red Wine-Poached Pear, with a Spiced Brandy Snap Biscuit, Hazelnut Praline, Mascarpone Cream

Tea, Coffee and Chocolates