Spring Menu
Starters
Chicken Liver Mousse with Sauternes Jelly
A deliciously rich and smooth chicken liver pate topped with a disk of sweet Sauternes jelly, accompanied by crisp melba toast and cornichons.
Asparagus and Smoked Salmon Verrine
New season British asparagus served as a light chilled mousse, flavoured with a layer of delicate smoked salmon, served with freshly baked bread.
Herbed Dorset Crab with Saffron and Chilli Mayonnaise
In season from April, delicious white Dorset Crab meat, flavoured with fresh spring herbs and served with a luxurious and fragrant homemade saffron and chilli mayonnaise. Sourdough bread toasts.
Spring Vegetable Broth
A medley of fresh spring vegetables, presented in a delicate warm vegetable broth accompanied by pesto croutons and a parmesan crisp. (v)
Salmon Rillette
Fresh, light and delicious wild salmon rillette, served with garden grown salad and lemon vinaigrette and melba toast.
Tomato Tart Tatin
Sweet British tomatoes baked in a rustic puff pastry tart and topped with fresh whipped goat's cheese and a homemade pesto dressing. (v)
Duck Salad
Succulent duck breast, cooked sous vide for delicious flavour and texture, and infused with summer truffle. Served with charred asparagus, couscous and pomegranate.
(Also available as a vegetarian option)
Mains
Slow cooked Leg of Lamb
New season British organic Lamb, infused with garlic and rosemary and slow cooked for a melt in the mouth texture. Presented with Boulangere potatoes and minted spring greens, and accompanied by a rich lamb jus.
Spiced Vegetarian Tagine
A medley of fresh vegetables cooked with Moroccan inspired herbs and spices, topped with coriander and served with flat bread. (v)
(available as a single serving if one of your party is a vegetarian.)
Oriental Fish 'En Papillote'
You don't have to love fish to enjoy this! Tender halibut fillets, marinated in a ginger and garlic oriental style dressing and oven baked in a parcel. Accompanied by new potatoes, crisp vegetables and an asian broth.
Huntsmans Chicken Casserole
A variation of the Italian Pollo alla Cacciatora. Organic chicken, marinated for 24 hours in red wine and roasted with a fragrant sauce. A gentle kick of heat comes from the chilli olives. Served with cracked garlic potatoes and roasted Mediterranean vegetables.
Pesto Chicken Salad
The taste of spring! Organic chicken, roasted and marinated in home made pesto dressing and served with asparagus, avocado, tomatoes and spring vegetables .
Puddings
Rhubarb and Ginger Posset
A silky smooth rhubarb posset, made with sweet and tart British grown rhubarb, served with a ginger biscuit crumb and garnished with edible flowers.
Champagne and Strawberry Jelly
A light and refreshing champagne jelly with fresh strawberries, accompanied by an individual fresh strawberry and Chantilly cream millefeuille.
Orange Sorbet with Chocolate Brownie
A sharp and sweet fresh orange sorbet served with a rich chocolate brownie cookie and garnished with white chocolate and popping candy clementine slices.
Honeycomb Ice cream.
For those with a sweet tooth! Indulgently rich home made honeycomb ice-cream garnished with honey comb pieces and fresh strawberries.