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Sample Function Dinner Menus


Jerusalem Artichoke Veloute, Truffle Oil


Pressing of Longleat Game, Pickled Red Cabbage, Dorset Beer Bread

Grilled Red Mullet, Salad of Fine Beans, Black Olives and Quails Eggs

Open Tart of Roasted Butternut Squash and Dorset Blue Vinny, Walnut Pesto


Roasted Loin and Braised Shoulder of Venison,Rosemary Mash, Roasted Beetroot

Fillet of Brill, Thyme Gnocchi, Roasted Salsify, Wood Blewits and Shallot Confit Sauce

Crips Feuille De Bric Pastry, Saute Local Cultivated Mushrooms, Spinach and Roasted Pine Nuts


West Country Cheese, Oat Cakes And Quince

Brown Sugar Parfait, Poached Figs And Sesame Tuile, Red Wine Syrup

Poached Pineapple, Anise Panna Cotta





Butternut Veloute with Parmesan


Bridfish Salmon 3 Ways, Pea Shoots, Avacado and Lime

Marinated Fillet of Mr Hiscoxs Beef, Horseradish Fritter, Micro Salad and Parmesan

Capricorn Goats Cheese, Textures of Beetroot and Balsamic Syrup


Roasted Saddle of Lamb, Fondant Potato, Baby Vegetables, Caper and Basil Sauce

Pan Fried Sea Bass, Olive Crushed Potatoes, Baby Fennel, Roasted Vine Tomatoes  and Fine Beans, Orange and Cardamom Syrup

Risotto of Locally Cultivated Mushrooms, Parmesan Wafers, Thai Asparagus and Truffle Oil


Blackcurrant Soufflé, Apple Sorbet and Toffee

Dark Chocolate Panna Cotta, Orange Flower Water Sorbet and Espresso Syrup

Assiette of Rhubarb
(Set Rhubarb Cream, Rhubarb Eton Mess, Brûlée)


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