To Begin with
Celeriac, paprika and lemon soup £4.50
Pigeon with harissa judion beans and coriander dressing £6.50
Seared scallops with spiced puy lentils and butternut squash puree £7.50
Confit duck rillette with quince jelly and cornichon £6.50
Home smoked salmon with pickled cucumber and lemon mayonnaise £6.50
Linguini with wild mushrooms and winter greens and a herb ragu £6.50

Followed by
Pot roast pheasant breast with black pudding, stuffed thigh,red cabbage and braised celery £13.50
Braised shin of beef with crushed potatoes, curly kale and a beetroot and horseradish puree £14.00
Poached grey mullet with a mussel and scallop bourride, linguini and fine herbs £14.50
Grilled whole plaice with roasted Jerusalem artichokes
and a brown shrimp and chorizo butter £13.50
Spinach, walnut and parmesan risotto with curly kale £11.50
Montgomery cheddar and leek tart with crushed potatoes,
roasted beetroot and buttered greens £10.00

Side Orders
Sauté Potatoes £2.50 Green Salad £2.50 Buttered Autumn Greens £2.50
Homemade Breads £1.00

And finally
Sticky toffee pudding with toffee sauce
Apple, prune and Armagnac crumble with vanilla ice cream
Vanilla pannacotta with spiced cranberries
Warm dorset apple cake with jersey cream
Dark chocolate St Emillion
Desserts £5.50

A selection of Marshfield ice creams £4.00
Artisan three cheese selection £5.00

Example January Dinner Menu