1 APRIL 2010 - 31 MARCH 2011 £42.50

3-COURSE FUNCTION MENU (select 2 dishes for each course)
3-COURSE MARQUEE MENU (select 1 dish for each course)

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 14 working days prior to the function).
After this time the hotel is unable to guarantee such requirements/requests.

STARTERS

Carpaccio of Melon and Strawberries
Elderflower Sorbet, Lime Syrup

Priory Prawn and Crab Cocktail
Brown Bread and Butter

Kiln Roast Salmon Rillette
Roasted Peppers, Creme Fraiche, Orange Oil

Pan Fried Scallops with Chorizo
Celeriac Mousseline, Blood Orange and Vanilla Vierge Sauce

Smoked Haddock and Mussels Fish Cake
Poached Egg Benedictine

Scottish Smoked Salmon
Lemon, Leaves, Horseradish and Granary Bread

Half Kimmeridge Lobster
Garlic Butter, Thermidor or Cold with Seasonal Salad
(market price supplement)

Chicken Liver & Foie Gras Parfait
Mulled Wine Poached Pear, Sesame and Olive Oil Toast

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

Ballotine of Guinea Fowl
Pistachio, Apricot and Parsley, Pink Shallot Marmalade

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 or Sorbet or Fish
(can also be chosen as a separate dish/course at a supplement)

MAIN COURSES

Medallion of Salmon and Lobster
Saffron Risotto and Asparagus, Watercress Coulis

Fillet of Halibut
Potato and Fennel Tatin, Roquette, Lemongrass and Vanilla Sauce

Fillet of Cod with Courgette Scales
Black Pudding Creamed Potatoes, Sun Blushed and Cherry Tomato Dressing

Whole Kimmeridge Lobster
Garlic Butter, Thermidor or Cold with Seasonal Salad
(market price supplement)

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

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

Breast of Somerset Duck
Smoked Bacon Boulangere Potato, Spring Greens, Foie Gras and Truffle Sauce

Breast and Braised Leg of Guinea Fowl
Cep Mushroom Creamed Potatoes, Roquette, Thyme Jus

Tenderloin of Bulbarrow Pork
Butternut Squash and Blue Vinney Risotto, Fine Beans, Apple and Calvados Cream

Loin of Piddle Valley Lamb
Goats Cheese Gratin, Provencale Gateau, Dubonnet Wine Sauce

Pan Fried Rib of Buckland Newton Beef
Bearnaise Sauce, Grilled Vine Tomatoes, Mushrooms,
Seasonal Vegetables, Rissole Potatoes

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

PUDDINGS

Almond Macaroon
Pistachio Cream and Raspberries

Summer Berry Fruit Pudding
Creme Fraiche

Iced Nougat
Caramelised Fruits and Nuts, Mango Coulis

French Style Apple Tart
Vanilla Ice Cream

White Chocolate and Bacardi Mousse
Cappuccino Sauce

Profiterole filled with Vanilla Ice Cream
Hot Chocolate Sauce

Light and Tangy Passion Fruit Mousse
Coconut Ice Cream

Chocolate Banana Brioche and Butter Pudding
Vanilla and Rum Ice Cream

Hot Chocolate and Griottine Cherry Fondant
Iced Double Cream

Vanilla Creme Brulee or with Fruit of your choice
Tuile Biscuit

Sorbet or Ice Cream
Shortbread

Cheese and Biscuits
(can also be chosen as a separate course at £7.50 supplement)

COFFEE

Coffee with Cream

The final number of guests attending, and menu choices, must be received no later than 14 days prior to the function,
together with any dietary requirements. We reserve the right to charge in full (menu price) for any non-attendance on the day