Seasonal Menus

SPRING

Starters

Dorset Crab with peached quail eggs and asapragus
Pama Ham, Spring pea mousse, Leamon paste and affilia cress
Jerusalem artichoke and potato veloite

Main

Chicken Ballotine with mushroom friccase, salted potatoes
Pan Fired trout with fennal salad and confit onion
Spring vey tait fin, Garlic Foam

Desert

Baby Apricot clafoutis with roast almond cream
Rhubarb fool with compote and sable biscuits
Continental and British Cheese selection with hand made chutney

SUMMER

Starters

Chicken & Mushroom Salad with smoked corn and taragon
Smoked Salmon and classic garnish
Pea and feta salad with mint oil

Main

Slow cooked salmon with teriake fondant and ginger
Loin of Pork, Braised cheels, Colleannon and peach puree
Tomato and olive linguini with basil

Desert

Fig tart with cinnamon muscapone
Clotted creamice cream, strawberry jelly and short bread crumb
Continental and British Cheese selection with hand made chutney

AUTUMN

Starters

Lightly Curried Coulifou Velocte, Salted Florrets and sorrel leaf.
Tuna Nisgoise, soft paced quail egg.
Pigeon with pickled beetroot and pine nuts

Main

Roast Rumpot Lamb with aubergine puiee and romesco
Roast Cod, Pomme pureu, confit ceps and crisp chicken shin
Mushroom Rissotto with from age cream and balsamic

Desert

Caramalised apple tart and clotted devon cream
Setlemon rice pudding with Spiced plum fritters
Continental and British Cheese selection with hand made chutney

WINTER

Starters

Roast Rabbit loin with olive and tomato fondue.
Pan fried scallops with roast salsafi and vanilla
Confit potato and artichoke salad with parmesan crumbs

Main

Served loin of venison, boudan noir Puree, creamed leeks and vahrohna chocolate sauce
Curried monkfish with risotto of chervil and ver-sis, fenal.
Spaghetti with tarragon and fricassee of green

Desert

Maple creme brûlée, peanut bulten ice cream, coffee air
Chocolate, brandy and lavinder curd with sweet biscuttes
Continental and British Cheese selection with hand made chutney

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