Christmas Menus

Christmas Menus
CHRISTMAS PARTY MENU

Two Courses £22.50Three Courses £27.50

Starters
Soup with Bread and Butter
Duck Liver Pate with Fig Jam, Onion Chutney and Toasted Bread
Smoked Salmon and Mackerel served with crème fraiche on a bed of mixed leaves
Pan Fried Scallops served with Asparagus wrapped in Parma ham with a basil dressing
Deep Fried Brie with Onion Marmalade and balsamic dressing

Main
Stuffed Turkey with all the trimmings
Pan Fried Cod wrapped in Parma Ham served with Sage and White Wine sauce
Ribeye Steak with Peppercorn Sauce served with Garlic Mushrooms, Onion Rings and Homemade Chips
Marinated Rump of Lamb served with Mash Potatoes and fresh Veg
Grilled Flat Mushrooms topped with Grilled Veg and Goats Cheese served on a bed of mixed leaves

Dessert
Sticky Toffee Pudding with toffee sauce and Ice cream or Fresh Cream
Christmas pudding with Brandy Cream
Banoffee Pie with Vanilla Ice Cream
Warm Chocolate Cake with Chocolate Sauce Ice Cream or Fresh Cream
Cheese and Biscuit’s
Purbeck Ice Cream ask staff for flavours

(10% service charge will be added to bill)
A Non Refundable Deposit of£10.00 per person is required to confirm your reservation 

Please inform us of any food allergies or intolerance when booking your table.

For Reservations call 01252 842166

CHRISTMAS DAY MENU

£75.00 children under 10 half price

A Complimentary bottle of Prosecco is included.

Starters
Leek and Potato Soup with Warm Bread
Duck Liver Pate with Fig Jam, Onion Chutney and Toasted Bread
Deep Fried Brie with Cranberry Sauce on a bed of salad
Pan Fried Scallops King Prawns with White Wine and Butter sauce
Roasted Flat Mushrooms with topped with Grilled Veg & Goat’s Cheese served on a bed of Mixed Leaves

Mains
Roast Turkey with Chestnut and Cranberry Stuffing and Pigs in Blankets
Guinea Fowl Supreme with Crispy Pancetta, Wild Mushrooms and Masala Sauce
Loin of Venison with Dried Cherry and Port Sauce
Pan Fried Cod with Mussels and Clams and Thermidor Sauce
Wild Mushroom, Spinach and Brie Wellington
All Mains Served with Roast Potatoes, Honey Roasted Parsnips, Chestnut Brussel Sprouts, Cauliflower Cheese, Savoy Cabbage,
Yorkshire pudding and Gravy

Desserts
Sticky Toffee Pudding with toffee sauce and Ice cream or Fresh Cream
Christmas pudding with Brandy Cream
Banoffee Pie with Vanilla Ice Cream
Warm Chocolate Cake with Chocolate Sauce Ice Cream or Fresh Cream
Cheese and Biscuit’s
Purbeck Ice Cream ask staff for flavours

(10% discretionary service charge will be added to bill)
A Non Refundable Deposit of £40.00 per person is required to confirm your reservation

Please inform us of any food allergies or intolerance when booking your table

For Reservations call 01252 842166

Boxing Day Menu

Two Courses £25.50 Three Course £30.00

Starters
Leek and Potato Soup with Warm Bread
Duck Liver Pate with Fig Jam, Onion Chutney and Toasted Bread
King prawns and chorizo with garlic, chillies in a white wine & butter sauce
Deep Fried Brie with Cranberry Sauce on a bed of salad
Smoked salmon served with crème fraiche & brown bread

Mains
Roast Turkey with all the trimmings
Pan fried salmon with Atlantic prawns and saffron sauce served with veg & creamy mash potatoes
Ribeye steak served with Onion Rings, Garlic Mushrooms and Homemade Chips
Slow cooked lamb shank served with seasonal veg & creamy mash
Ricotta Cheese and Spinach Ravioli

Dessert
Sticky Toffee Pudding with toffee sauce and Ice cream or Fresh Cream
Christmas pudding with Brandy Cream
Banoffee Pie with Vanilla Ice Cream
Warm Chocolate Cake with Chocolate Sauce Ice Cream or Fresh Cream
Cheese and Biscuit’s
Purbeck Ice Cream ask staff for flavours

(10% service charge will be added to bill)
A Non Refundable Deposit of £30.00 per person is required to confirm your reservation

Please inform us of any food allergies or intolerance when booking your table

For Reservations call 01252 842166

New Years Eve Menu

£65.00

Glass of Prosecco on Arrival

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Roasted Tomato and Red Pepper Soup topped with Basil and drizzle of Truffle oil served with Crusty Bread
Seared Scallops and Creamy Leeks
Smoked Salmon and Mackerel with Crème Fraiche and Brown Bread
Duck and Orange Liver Pate with Apple and Ale Chutney and Toasted Bread

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Sorbet to Freshen the Pallet

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Pan Roasted Venison Steak with Cherry and Port Sauce served with Carrots, Beetroot and Rosemary Potatoes
Pan Fried Cod, Clams and Mussels with a Bouillabaisse Sauce with Buttered New Potatoes
Slow cooked Shoulder of Lamb with Mixed Vegetables and Mash Potatoes
Irish 8oz Rib-ete Steak and Peppercorn Sauce with Garlic Mushrooms, Onion Rings and Homemade Fries
Mushroom, Spinach and Brie Wellington

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Crème Brulee and Shortbread Biscuit
Warm Chocolate Cake with Fresh Cream or Vanilla Ice Cream
Apple and Almond Tart
Cheesecake