First Course
Pumpkin Soup Ginger bread crème fraiche Ham Hock mosaic Home made piccalilli Loch Duart Smoked Salmon Egg vinaigrette
Main Courses
Corn Fed Chicken Parsnip puree, crisp bacon & truffled bread sauce 28 Day Aged Rib of Beef Smoked butter béarnaise & red wine shallots Sea Caught Sea Bass Cauliflower puree, capers & golden raisins Winter Risotto Celeriac, black truffle & wild mushroom All dishes are accompanied with seasonal vegetables
Pudding
'Hot Chocolate' Parfait with bailey’s and marshmallows Vanilla Crème brulee Mulled poached pears Dorset Blue Vinny Sherry jelly, walnuts and rye bread
Two courses £29.50 Three courses £34.50
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