Last updated: August 2008
Starters
- Sauteed veal kidney with chicken livers and a Dijon mustard sauce
- Goats cheese and vegetables stack with tomato dressing
- Assiette of smoked and cured fish with Galia melo
- Prosciutto ham with chickpea and chorizo salad
- Dorset crab and plaice
- Chilled gazpacho soup with olive croutons and extra virgin olive oil
Main Course
- Roasted rib eye of Aberdeen Angus beef with roasted potatoes, Yorkshire pudding and red wine jus
- Roasted leg of new Romney Marsh lamb with glazed carrots, hispy cabbage and a redcurrant jus
- Slow roasted rolled belly of free range pork with cream mash, runner beans and an apple and calvados sauce
- Sauteed homemade potato gnocchi with peas, asparagus and mushroom sauce
- Seared fillet of organic salmon with couscous, grilled peppers and sauce vierge
- Pan fried fillet of Devon hake with tartae potatoes, buttered spinach and sorrel sauce
2 courses £22.00 3 courses £26.00
Please advises us of any dietary or allergy requirements.
Gratuities at your Discretion. However, 10% Service Charge will be added to Parties of 8 or More.
