Parfait of Chicken Liver and Foie Gras served with
Red Onion Marmalade and freshly toasted Brioches

Spring Onion Risotto served with Truffle Oil

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Chicken Supreme filled with a Forest Mushroom duxelle
served with Fondant Potato and a fine Tarragon jus

Seared fillet of Cod served with Chive mashed Potato
crispy Mushrooms and finished with a Fish Velouté

Pan-fried Chump of Dorset Lamb served with a Mint Pomme Anna
and root Vegetables finished with a Red Wine sauce

Grujère: Choux pastry with Gruyere cheese served with a soft Duck Egg and Herb purée set on a buttered Vegetable broth

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Caramelised Lemon and Lime tart,
served with Vanilla Bean Ice cream

Pistachio Crème Brûlé served with Mascarpone

Brandy Snap filled with fresh Fruits
and served with a Raspberry coulis

Selection of locally made Purbeck Ice-Creams and Sorbets

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Freshly brewed Coffee

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