1 APRIL 2009 - 31 MARCH 2010 £39.95

3-COURSE FUNCTION MENU (select 2 dishes for each course)

3-COURSE MARQUEE MENU (select 1 dish for each course)

STARTERS

Carpaccio of Melon and Strawberries
Elderflower Sorbet, Lime

Loch Fyne Scallop and Dorset White Crab Cake
Pea Puree, Lemon Mayonnaise

Poached Flakes of Salmon, Kiln Roast Salmon
Watercress Crème Fraiche, New Potato Salad

Smoked Duck Breast
Parsnip and Grain Mustard Remoulade,
Marmalade Dressing, Mache

Terrine of Ham Hock, Foie Gras
Piccalilli, Crusty Bread

Smooth Liver Parfait
Pickles, Toasted Brioche

Scottish Smoked Salmon
Lemon, Leaves, Horseradish and Granary Bread

  Goats Cheese Filo Parcel
Sweet Potato, Spinach, Pine Nuts, Sun Blushed Tomato Dressing

Water Melon, Feta, Olive and Roquette Salad
Raspberry Dressing

Home-Made Soup
Fresh Local Ingredients
(can be chosen as an intermediate dish to compile a 4-course menu
with a £4.50 supplement)

Sorbet
A Choice of Delicious Flavours
(can be chosen as an intermediate dish to compile a 4-course menu
with a £4.50 supplement)

MAIN COURSES

Grilled Fillets of Seabass
Saffron Tagliatelli, Roquette Leaf, Seasonal Vegetables
Lobster Cream

Roast Fillet of Halibut
Pesto Creamed Potato, Roasted Mediterranean Vegetables,
Herb and Lemon Oil

Paupiettes of Lemon Sole, Crab Mousse
Baby Spinach, Creamed Potato, White Wine and Tarragon Sauce

Grilled Whole Kimmeridge Lobster
Grilled Thermidor or Garlic Butter, Sauté Potatoes,
Fat Chips and Seasonal Vegetables or Salad and New Potatoes
(Market Price Supplement)

  Pan Fried Fillet of Aberdeen Angus, Foie Gras
Wild Mushroom Rosti, Truffle, Red Wine, Madeira Jus and
Seasonal Vegetables (£6.50 Supplement)

  Fillet of Aberdeen Angus Wellington
Asparagus Tips, Red Wine Madeira Jus and Seasonal Vegetables
(£6.50 Supplement)

Roast Breast of West Country Duck
Sesame Pak Choy, Chateau Potatoes, Kumquat and Blood Orange Sauce

Baked Breast of Guinea Fowl in Smoked Bacon
Fondant Potato, Buttered Greens, Button Onion, Cep and Thyme Jus

Roast Loin of Bulbarrow Pork
Bramley Compote, Roast Potatoes, Seasonal Vegetables, Roast Jus

Pan Roasted Loin of Piddle Valley Lamb
Lavender, Dijon Goats Cheese Grain, Baby Spinach, Port Wine Sauce

Pan Fried Sirloin of Buckland Newton Beef
Béarnaise Sauce, Grilled Vine Tomatoes, Seasonal Vegetables
Mushrooms, Fat Chips or Sauté

Salad of Baked Goats Cheese
Roast Beetroot, Baby Onions, Seasonal Vegetables, Walnut Oil Dressing

Pan Fried Vegetable and Bean Patties
Tomato and Basil Coulis, Seasonal Vegetables, Dorset Blue Vinney Glaze

Roasted Butternut Risotto
Baby Spinach, Sage, Pine Nuts and Parmesan Shavings

SEASONAL PUDDINGS

Our Selection of Spring and Summer Puddings:-

Strawberry Pavlova
Strawberry Coulis

Iced Purbeck Blueberry Parfait
Lime Syrup

Strawberries and Cream

Gateau Opera
Raspberry Coulis

Summer Pudding
Chantilly Cream

Vanilla Creme Brulée - Or With Fruit of Your Choice
Tuile Biscuit

Our Selection of Autumn and Winter Puddings:-

Plum Limoncello Tart
Plum Ripple Ice Cream

Baileys Panna Cotta
Balsamic Coffee Syrup, Flapjack Crumble

Chocolate and Pecan Pie
Maple syrup Ice Cream

Lemon Meringue Iced Parfait
Raspberries

Sticky Toffee Pudding
Vanilla Ice Cream

Vanilla Crème Brulée - Or With Fruit of Your Choice
Tuile Biscuit

Poached Pear Bread and Butter Pudding
Sauce Anglaise

COFFEE

Coffee
Cream

PLEASE NOTE

We kindly ask that guests inform the Hotel of any dietary requirements/requests prior to, or at the very latest, when giving the 'final number' (no later than 3 working days prior to the function). After this time the hotel is unable to guarantee such requirements/requests.