Starter Selection

 Soup of the Day  homemade, with fresh crusty bread
Summer Crab Salad with succulent prawns, cockles and smoked mackerel
Pan-fried Pigeon Breast served with a bacon, orange, walnut and beetroot salad
Brown Shrimps potted in Dorset butter served with wholemeal toast
Boiled Duck Egg Salad accompanied by a delicious homemade mayonnaise
Chicken Liver Pâté glazed with redcurrant and served with Melba toasts

Main Course Selection

Pavé of Rainbow Trout locally caught wild trout, thinly sliced, on horseradish mashed potato, with a watercress and spinach sauce
Very Slow Roasted Belly of Pork on a bed of braised cabbage, fondant potato and served with a sherry reduction
Roasted Rump of Melplash Lamb served with ratatouille and confit potato
Pan-fried Supreme of Chicken Star Anise served on a bed of mashed potato, with wilted greens and roast garlic
Whole Baked Mackerel served with a watercress salad, sauté potatoes and a gooseberry chutney
Leek Cannelloni with a lemon, thyme and cheese sauce, served with purple sprouting broccoli

All served with local fresh vegetables

Dessert Selection

Summer Fruits Chantilly on a shortbread biscuit
Passion Fruit and Lemon Crème Brûlée with an orange biscuit
Baked Chocolate Tart served with homemade banana ice cream
Pecan Pie served with chocolate banana ice cream
Whiskey and Honey Cheesecake

Cheese Trolley Experience

Coffee with a Homemade Truffle