1 APRIL 2008 - 31 MARCH 2009 £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 Pineapple
Kiwi Sorbet, Tropical Fruits, Malibu Coulis

Crab Cakes
Watercress, Apple and Asparagus Salad, Lime Creme Fraiche

Salad of Pan Seared Tuna and Quails Eggs
French Beans, New Potatoes, Tomatoes, Black Olives,
Parmesan and Anchovy Dressing

Boudin of Scallop, Prawn and Crab
Lemon and Dill Dressing

Home Cured Beetroot and Vodka Salmon
Burnt Orange and Horseradish Potato Salad, Beetroot Dressing

Salad of Smoked Duck
Parsnip and Grain Mustard Remoulade, Blackcurrant Sauce

Terrine of Ham Hock, Foie Gras and Potato
Pickled Mushrooms, Pear and Bramley Apple Confit

Venison Liver Parfait
Berry Compote, Pickled Walnut Dressing, Toasted Brioche

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

Water Melon, Feta 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

Pan Fried Fillet of Salmon
Poole Bay Mussels, Crushed Chive New Potatoes, Pea Shoots,
Seasonal Vegetables, Horseradish Sauce

Paupiettes of Lemon Sole
Smoked Haddock Mousse, Baby Spinach, White Wine and Tarragon Cream
Seasonal Vegetables and Potatoes

Grilled Whole Kimmeridge Lobster
Thermidor and Seasonal Vegetables or Salad and New Potatoes (market price supplement)

Grilled Fillets of Seabass
Roasted Artichokes, Cherry Tomatoes, Fennel Confit, Sweet Pepper Coulis,
Seasonal Vegetables and Potatoes, Watercress Creme Fraiche

  Roast Fillet of Halibut
Clam and Bacon Stew, Savoy Cabbage

Pan-Fried Fillet of Aberdeen Angus
Foie Gras, Horseradish Rosti, Red Wine, Truffle and Wild Mushroom Jus,
Seasonal Vegetables and Potatoes (£5.50 supplement)

Fillet of Beef Wellington
Asparagus Tips, Red Wine and Madeira Jus, Seasonal Vegetables (£7.50 supplement)

Pan Fried Breast of Chicken
Asparagus Mousse, Butternut and Chorizo Risotto, Seasonal Vegetables
Oyster Mushroom and Lemon Thyme Cream

Roast Breast of Barbary Duck
Turnip and Sweet Potato Gratin, Baby Spinach, Port Wine and Rhubarb Jus

Baked Breast of Guinea Fowl
Moroccan Spiced Couscous, Roasted Peppers and Olives, Coriander and Mint Jus

Roast Loin and Braised Shank of Lamb
Lavender and Dijon Goats Cheese Gratin, Asparagus, Buttered Carrots, Roast Jus

Roast Loin of Suckling Pig
Sage and Dijon Stuffing, Celeriac and Apple Mash, Seasonal Vegetables, Roast Jus

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:-

Peach and Raspberry Coffee Meringue
Coffee Syrup

Iced Blueberry Parfait
Lime Syrup

Strawberries and Cream

Chocolate Amaretto Truffle Torte
Raspberry Ice Cream

Lime and Lemon Meringue Torte
Raspberry Coulis

Apricot Creme Brulee
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

Iced Mandarin and Praline Parfait
Berry Compote

Sticky Toffee Pudding
Vanilla Ice Cream

Blackberry and Pear Crème Brûlèe
Tuile Biscuit

COFFEE

Coffee
Cream

PLEASE NOTE
The hotel must be informed 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.