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Sample Function Lunch Menus

 

Boudin of Locally Bred Pork, Parsnip Puree, Parsnip Crisps and Cider Syrup

Marinated Salmon, Crab Beignet, Mango, Mint and Basil Dressing


Cauliflower Velouté, White Truffle Oil

-oOo-

Saddle of Dorset Lamb, Spinach and Parmesan Farce, Wilted Spinach, Young Carrots, Caper Sauce

Breast of Chicken Marinated In Lemon and Thyme, Parsley Mash, Fine Beans and Olive Tapenade Jus

Roasted Fillet of Cod, Crushed New Potatoes, Wilted Leeks, Roasted Vine Tomatoes, Rapeseed Oil Vierge

Basil Gnocchi, Cultivated Mushrooms, Parmesan Cream and Porcini Oil

-oOo-

Warm Chocolate Tart, Chocolate Chip Chantilly, Caramelised Orange Syrup

Iced Brown Sugar Parfait, Poached Figs, Sesame Wafers

West Country Cheese, Quince, Date and Walnut Bread

 

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Seared Scallops, Parmesan Risotto, Dorchester Chorizo
 

Carpaccio of Beef, Horseradish Chantilly, Reggiano Parmesan

Capricorn Goats Cheese, Beetroot Salad, Horseradish

-oOo-

Slow Cooked Belly and Roasted Loin of Dorset Pork, Creamed Leeks, Apple Puree,
Fondant Potato, Sage Sauce

Fillets of Red Mullet, Niçoise Salad, Olive Tapenade

Basil Risotto, Courgette Fritters, Tomato Oil, Pecorino

-oOo-

Poached Rhubarb, Vanilla Mascarpone, Crushed Amaretti

Blackcurrant Soufflé, Apple Sorbet

West Country Cheese, Quince Jelly, Biscuits, Date and Walnut Bread

 

 

 

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