SPRING MENU March 10th 2010 to June 1st 2010
Take advantage of our special offer throughout the Spring: Two courses for £21.00 · Three courses for £25.00*
STARTERS
Chef's homemade soup of the day		£5.50
Our own mix of olives		£4.50
Curried Swanage bay crab mayonnaise with a tomato and coriander salad		£6.50
Scottish rope mussels cooked in cider*		£8.50
Free range duck leg confit, and a hazelnut salad		£6.50
Purple sprouting broccoli with rarebit dip		£6.50
Warm asparagus with chervil crème fraiche		£6.50
Goats cheese blended with Greek yoghurt and fresh herbs served with baby gem and multi grain bread		£6.50
MAIN COURSES
Purbeck venison loin, served with spinach, mashed potato and a green peppercorn sauce*		£21.00
Dorset lamb rump, served with sautéed courgettes, olives, roast rosemary new potatoes & Madeira sauce.		£18.00
English pork tenderloin served with glazed carrots, spring greens, whole grain mustard potatoes and calvados sauce.		£18.00
Natural smoked haddock & spring vegetable risotto topped with a soft poached free range egg.		£18.00
Roast organic salmon, watercress, crushed new potatoes & sorrel sauce		£18.00
Tiger prawn, chilli and lemon frittata, sauté potatoes and a green salad		£18.00
Linguine, feta, red onion, marinated tomato, rocket, basil pesto (v)		£16.50
PUDDINGS Homemade
Pecan tart, chocolate and whisky sauce		£6.00
Poached rhubarb, crumble coated damson ice cream		£6.00
White chocolate and lemon mousse		£6.00
Gooseberry fool and short bread biscuit		£6.00
Black cherry parfait and grillotines		£6.00
Selection of Purbeck ice cream		£6.00
Local cheeses, including Windswept Cow Cheese Company, homemade chutney and biscuits*		£8.00
Pudding wine 70ml glass Domaine de Grange Neuve Monbazillac 2001**		£4.00
*NB: There is a supplement of £3.00 on the venison and the cheeseboard and £2.00 on the mussels. **The offer excludes the pudding wine, which is £4.00 per glass. All vegetables are included in the course: extra vegetables can be ordered for a £2.50 supplement.