SAMPLE A LA CARTE MENU

In preparing this menu we have tried to cater for all tastes and desires in food. We specialise in producing our own style and present this honestly.

It may be, however, you would like us to prepare something special for you, and with the appropriate notice (normally 24 hours), we will try to accommodate special requests, within reason.
If your choice falls outside our menu pricing there may be a supplement.

"One dish I can recommend is our Fruits de Mer
which is for two people to share and consists of freshly prepared Fish, Shellfish and Crustaceans, all delicately seasoned and with fresh Herbs, dressed Salad Leaves or Vegetables and Potatoes.
Served on a Handmade Jersey Pottery platter with a Beurre blanc".

Head Chef ~ Ed Firth

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Chef’s complimentary Amuse-bouche served at the table

Appetisers

Goat’s Cheese soufflé
Spiced Pecans and Watercress foam

Carrot, Cardamom and Coriander Soup

Seared Keltic Scallops
Jerusalem Artichoke pureé and Hazelnut sauce

Smoked Ham Hock and Rabbit terrine
Fig jelly and Verjus dressing

Roast Foie Gras
pickled Pear, Date pureé, Stem Ginger Melba

Fillet of Red Mullet
Basil Bulgar Wheat and Vanilla dressing
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Main Courses

All main Courses are served with Vegetables; the Chefs use these mainly as a garnish and feel that the complete menu is ample, even for the ‘heartier appetite’. However, if you would like a selection of extra Vegetables these are available for a small additional charge

Braised shin of Beef
Parsnip pureé, Cepe Boudin, Baby Beetroot

Banham Chicken and Mushroom Risotto
Roasted Salsify, Rocket Pesto,

Glazed organic Salmon
Oriental Coleslaw, baby Bok Choi

Crispy Tart
Goat’s Cheese, roasted Shallot,
Pumpkin and baby Spinach

Fillet of Halibut
Clam, Mussel, Chorizo, Piquillo Pepper
and Spinach broth, Harissa Aioli

Baby Fennel Risotto
Slow roasted Tomato, Watercress and Mascarpone

Rack of Dorset Lamb
Sweet Potato gratin, Aubergine pureé,
wilted Greens
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Desserts

Carpaccio of Pineapple and Basil
Coconut and Kaffir leaf Sorbet

Tonka Bean parfait
Banana Caramel

Grand Marnier soufflé
Mandarin Granite

Chocolate sable
Valrhona ganache and crispy Praline

Assiette of Ice Creams and Sorbets

Selection of Cheeses
Sourdough, Grape Chutney,
Celery and Watercress salad

Freshly Brewed Coffee and Petit Fours

Speciality Coffee and Teas also available

Dessert wines available by the glass

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Some of our dishes may contain raw eggs, nuts, or traces of nut oil,
please inform our staff of any food allergies prior to ordering.
None of our dishes are made with GM products.

We kindly ask you to refrain from smoking in the Restaurant
and to turn off any mobile telephones
The Dress code is Smart but casual, no Shorts or Denim.