Late Winter Menu

Canapés

Rosti potato with pigeon breat and sloe jelly

Spoons of slow cooked Red Ruby beef with parsnip mash

Slender purple sprouting spears with béarnaise dipping sauce

Smoked trout parcels

To begin

Twice baked potted stilton soufflés with walnut cream

Three little terrines of fish - poached salmon pate, Morcombe bay shrimps and mackrel pate

Chorizo and white bean stew

Eggs benedict with Cornish coppa ham

Country style pate with sloe and apple jelly

A selection of our own bread

To follow

Cornish brill with baby spinach butter sausce

Saddle of Dorset venison with bramble and port jus

Lamb 'Wellington' with red wine gravy

Glazed ham with spiced kumquats

Traditional rib of beef with homemade horseraddish and Yorkshire puddings

Duck with sour cherry sauce

Dauphinoise potatoes, roasted chantenay carrots and buttered kale with Denhay bacon

To finish

Seville orange brule tart with ginger biscuits

Poached pear and marzipan tarttatin with mulled wine sorbet

Three chocolate terrine with mocha ice-cream

Individual cheese plate with Montgomery cheddar, Barcombe blue and Woolsery goats cheese, with pear jelly and homemade digestives

Brazilian Derrateri coffee roasted from Reads in Sherborne with our hand crafted petit fours