These menus are designed for special occasions.
Seasonal variations and tailored options also available. £60 per head for a minimum of eight guests.
Dorset crab salad with avocado and chilli
English asparagus, poached egg and hollandaise
Char-grilled mackerel with sweet and sour beetroot.
Celeriac soup with bacon and scallops
Salmon rillettes with sweet dill sauce and pickled cucumber
Lamb rump and long-cooked rib with rosemary butter beans
Hake with clams, white wine sauce and spring vegetables
Haunch of venison, cavalo nero and port jus with parsnip mash
Chateaubriand and dauphinois with seasonal vegetables
Guinea fowl breast, buttered kale, wild mushroom risotto
Seared duck breast, puy lentils and red cabbage
Butternut squash gnocchi with sage and walnuts
Mango and pineapple pavlova (to share)
Vanilla cheesecake and berry compote
Trio of lemon posset tart, chocolate mousse, orange and almond sponge cake.
Fantastic local cheeses with oatcakes, chutney, fruit and nuts.