Lunch Menu 1 26/09/11 - 21/10/11 Hot and Cold Starters Roulade of ...

Lunch Menu 1 

26/09/11 - 21/10/11 

Hot and Cold Starters 

Roulade of smoked salmon with horseradish cream 

or 

Avocado and prawn salad 

or 

Trio of chilled melons, Parma ham and rocket 

or 

*Ravioli of sweet potato and red onion, beetroot vierge 

or 

Soup of the day 

Main Courses 

Suprême of chicken, stuffed with wild mushroom and pine nuts, 

masala cream 

or 

Grilled fillets of sole St.Germain 

or 

Roast sirloin of beef, Yorkshire pudding 

or 

Baked fillet of sea bass, ‘piperade,’ saffron potatoes 

or 

Chef’s recommended dish 

A selection of vegetables and potatoes 

Desserts 

Treacle Steamed Sponge Pudding with Vanilla Ice-Cream 

or 

Orange Crème Caramel, with Chocolate Sauce 

or 

Apple Galette, Accompanied with Cinnamon Cream 

or 

Dessert of the Day 

£9.50 for 3 x courses 


* denotes a vegetarian dish available as a main course 

All dishes are subject to change


27/09/11 - 22/10/11 

Tuesday Only 


Roulade of smoked salmon with horseradish cream 

Or 

Avocado & prawns 

Or 

Trio of chilled melons, Parma ham and rocket 

or 

*Spinach & ricotta cannelloni, sun-blushed tomato, oregano 

or 


Main Courses 

Pork Charcutière 

or 

Fillet of plaice Caprice 

or 

Roast sirloin of beef, Yorkshire pudding 

or 

Poached supreme of salmon, sauce Suchet 

Or 



Desserts 

Treacle Steamed Sponge Pudding with Vanilla Ice-Cream 

or 

Orange Crème Caramel, with Chocolate Sauce 

or 

Apple Galette, Accompanied with Cinnamon Cream 

or 







31/10/11- 25/11/11 


Beetroot marinated salmon gravadlax, sweet and sour cucumber, 

dill and yoghurt 

or 

Orange, grapefruit and pineapple cocktail 

or 

Warm salad of smoked chicken, bacon and celeriac 

or 

*Grilled halloumi, creamed cannellini beans, courgettes, 

walnut pesto 

or 


Main Courses 

Tempura monkfish, warm lime and plum 

tomato dressing 

or 

Fish & shellfish ragout, cider and leeks, topped with 

Applewood ‘mash’ 

or 

Paupiette of beef Bourguignon 

or 

Escalope of turkey Cordon Bleu 

or 



Desserts 

Poached Pears, Chocolate Sauce with Vanilla Ice Cream 

or 

White Chocolate Bread & Butter Pudding, Cider Sauce 

or 

Peach Schnapps Fool, served with Raspberry Coulis 

or 







01/11/11- 22/11/11 

Tuesday Only 


Beetroot marinated salmon gravalax, sweet and sour cucumber, dill 

and yoghurt 

or 

Orange, grapefruit and pineapple cocktail 

or 

Warm salad of smoked chicken, bacon and celeriac 

or 

*Risotto with chorizo, pimento, herbs and parmesan 

or 

Soup of the Day 

Main Courses 

Smoked haddock Monte Carlo 

or 

Goujons of plaice, tartare sauce 

or 

Navarin of lamb 

or 

Medallion of pork, Stroganoff style 

or 



Desserts 

Poached Pears, Chocolate Sauce with Vanilla Ice Cream 

or 

White Chocolate Bread & Butter Pudding, Cider Sauce 

or 

Peach Schnapps Fool, served with Raspberry Coulis 

or 






Christmas Festive Lunch 

28/11/11 - 15/12/11 

Individual gateau of avocado and prawns 

or 

*Mixed melons and seasonal fruit with grenadine 

* * * 

Cream of Jerusalem artichoke soup, finished with a 

swirl of truffle oil 

or 

*A warm wild mushroom mousse, with prunes and toasted pine 

nuts 

* * * 

English style roast turkey 

or 

Poached fillet of salmon with a rich white wine cream 

and iced grapes 

or 

*Celeriac, red onion marmalade& spinach bound in blue cheese and 

puff pastry. Tomato and red pepper emulsion 

Brussel sprouts, chestnuts 

Baby peas with buttered carrots 

Roast potatoes, Almond potatoes 

* * * 

*Christmas plum pudding, brandy sauce 

or 

A rich dark chocolate cream flavoured with mint 

* * * 

Coffee with festive frivolities 

£16.50 per person inclusive of VAT 

* Suitable for vegetarians 



5/01/12 - 27/01/12 


Iced pineapple cocktail, Bacardi syrup, glazed coconut 

or 

Potted fish and shellfish, endive salad, fennel and 

herb dressing 

or 

Terrine of duck liver, spiced pear chutney, toasted brioche 

or 

*Goats cheese and red onion parcel, apple, walnut and celery salad 

or 

Soup of the Day 

Main Courses 

Baked suprême of salmon, saffron linguine, mussels and broad 

bean broth 

or 

Fillet of halibut Murat 

or 

Ballotine of pheasant Bordelaise 

or 

Pojarski of pork, rosti potatoes, sauce Smitane 

or 



Desserts 

Apple Fritters, served with Cinnamon Ice Cream 

or 

Vanilla Cheesecake topped with Tia Maria Cream 

or 

Layered Banana and Chocolate Mousse, 

Dark Chocolate Sauce 

or 







6/01/12 - 24/01/12 

Tuesday Only 


Iced pineapple cocktail, Bacardi syrup, glazed coconut 

or 

Potted fish and shellfish, endive salad, fennel and 

herb dressing 

or 

Terrine of duck liver, spiced pear chutney, toasted brioche 

or 

*Noodles Carbonara 

or 


Main Courses 

Pan fried skate wing, Bretonne style 

or 

Delice of plaice Florentine 

or 

Sirloin steak Henri IV, sauce Bordelaise 

or 

Pork goulash 

or 



Desserts 

Apple Fritters, served with Cinnamon Ice Cream 

or 

Vanilla Cheesecake topped with Tia Maria Cream 

or 

Layered Banana and Chocolate Mousse, 

Dark Chocolate Sauce 

or 







30/01/12 - 24/02/12 


Marinated fish and shellfish, roasted peppers, 

pesto dressing 

or 

Country style game terrine, Cumberland sauce 

or 

Warm salad of beef tomatoes, mozzarella, pine nuts 

and lemon oil 

or 

*Ricotta and spinach tortellini, pistachio pesto, cumin infusion 

or 


Main Courses 

Red bream with cauliflower puree and tartare dressing 

or 

Couronne of lemon sole and salmon Cancalaise 

or 

Supreme of duck a’l’orange, with a duck confit croquette 

or 

‘Trio of lamb’, Madeira jus 

or 



Desserts 

Apple & Raspberry Crumble, Vanilla Sauce 

or 

Coconut Rice Pudding, with Fruit Salsa 

or 

Individual Chocolate Torte, with Yoghurt Sorbet 

or 







31/01/12 - 21/02/12 

Tuesday Only 


Marinated fish and shellfish, roasted peppers, 

pesto dressing 

or 

Country style game terrine, Cumberland sauce 

or 

Warm salad of beef tomatoes, mozzarella, 

pine nuts and lemon oil 

or 

* Wild mushroom paperdelle, sundried tomato, 

Spinach, goats cheese 

Main Courses 

Baked Haddock, herb crust, crushed new potatoes, tomato coulis 

or 

Suprême of salmon, tomato, parsley white wine sauce 

or 

Beef Stroganoff 

or 

Medallion of pork, apple & black pudding, cider sauce 

or 



Desserts 

Apple & Raspberry Crumble, Vanilla Sauce 

or 

Coconut Rice Pudding, with Fruit Salsa 

or 

Individual Chocolate Torte, with Yoghurt Sorbet 

or 







06/03/12 - 29/03/12 


Assiette of mixed hor’s d’oeuvres 

or 

Mousse of smoked salmon and trout, horseradish vinaigrette 

or 

Terrine of sweetbreads and scampi, endive salad and hazelnut 

dressing 

or 

*Butternut squash Tortelli, with tomato and sage coulis 

or 


Main Courses 

Monkfish ‘meunière’, with Masala and chestnut mushroom cream 

or 

Paupiette of lemon sole and salmon, Bouillabaisse sauce 

or 

Slow roasted collar of pork, parsnip puree, cider cream 

or 

Suprême of pigeon, creamed Savoy cabbage with pancetta, 

poivrade sauce 

or 



Desserts 

Warm Chocolate Tart, Spiced Praline Cream 

or 

Apricot Roulade accompanied with Strawberry Sauce 

or 

Lemon Fritters, served with Raspberry Ice Cream 

or 







06/03/12 - 29/03/12 

Tuesday Only 


Assiette of mixed hor’s d’oeuvres 

or 

Mousse of smoked salmon and trout, horseradish vinaigrette 

or 

Terrine of sweetbreads and scampi, endive salad and hazelnut 

dressing 

or 

*Baked mushroom, wilted greens, blue cheese ‘rarebit’ 

or 


Main Courses 

Grilled salmon, pea puree, horseradish mash 

or 

Fillet of haddock à l’Orly, tomato sauce 

or 

Braised steak Bourguignon 

or 

Pan fried chicken breast, sauce Supreme 

or 



Desserts 

Warm Chocolate Tart, Spiced Praline Cream 

or 

Apricot Roulade accompanied with Strawberry Sauce 

or 

Lemon Fritters, served with Raspberry Ice Cream 

or 







16/04/12 - 11/05/12 


Smoked chicken salad and marinated spring vegetables 

or 

Crab cocktail 

or 

Melons in white port with Midori granita 

or 

*Cauliflower Royale, spiced vegetable broth 

or 


Main Courses 

Braised ox cheeks, turnip puree, spiced date jus 

or 

Baked sea bass, with fennel and white bean cassoulet, warm 

walnut dressing 

or 

Seared salmon suprême, crab ravioli, rocket salad, and parsley 

purée 

or 

Poached suprême of chicken, stuffed with sun- blushed tomato and 

black olives, apricot and almond taboulah 

or 



Desserts 

Vanilla Crème Brulee, served with Biscotti Biscuit 

or 

Lime Cheesecake, topped with an Orange Jelly 

or 

Almond and Pear Slice, Clotted Cream Ice Cream 

or 







17/04/12 - 08/05/12 

Tuesday Only 


Smoked chicken salad and marinated spring vegetables 

or 

Crab cocktail 

or 

Melons in white port with Midori granita 

or 


or 

*Linguine Primavera 

Main Courses 

Grilled red mullet, ratatouille Niçoise 

or 

Tempura fish, Oriental vegetables 

or 

Lamb tagine, spiced couscous 

or 

Poulet sauté Chasseur 

or 



Desserts 

Vanilla Crème Brulee, served with Biscotti Biscuit 

or 

Lime Cheesecake, topped with an Orange Jelly 

or 

Almond and Pear Slice, Clotted Cream Ice Cream 

or 







14/05/12 - 29/05/12 


Carpaccio of seared beef & asparagus 

or 

Salad of guinea fowl, walnuts, raspberry dressing 

or 

Apple, banana, pineapple salad, sour cream dressing 

or 

*Aubergine and black olive tortellini, tomato, 

red wine and basil 

or 


Main Courses 

Grilled swordfish, braised Oriental vegetables, ginger butter sauce 

or 

Délice of lemon sole Lydia 

or 

Epigramme of lamb shoulder, trio of beans, garlic mash, piquant 

sauce 

or 

Grenadin of turkey, pecan nuts, apricot and sultanas, tamarind and 

Madeira jus 

or 



Desserts 

Classic Trifle served with Wafer Biscuits 

or 

Dorset Apple Cake, enhanced with Homemade Custard 

or 

Sticky Toffee Pudding, served with Pecan Ice Cream 

or 







15/05/12 - 29/05/12 

Tuesday Only 


Carpaccio of seared beef & asparagus 

or 

Salad of guinea fowl, walnuts, 

raspberry dressing 

or 

Apple, banana, pineapple salad, sour cream dressing 

or 


or 

*Feuilleté of spring vegetables, grain mustard cream 

Main Courses 

Poached haddock, parsley sauce, spring greens 

or 

Classic fish pie – creamed leeks and cider 

or 

Fricassée of lamb à l’Ancienne 

or 

Char grilled chicken, Basquaise 

or 

Chef’s recomonded dish 


Desserts 

Classic Trifle served with Wafer Biscuits 

or 

Dorset Apple Cake, enhanced with Homemade Custard 

or 

Sticky Toffee Pudding, served with Pecan Ice Cream 

or

Lunch Menu 1 26/09/11 - 21/10/11 Hot and Cold Starters Roulade of ...

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