Starters
Roasted Heritage Squash Soup
Served with warm artisan sourdough (GF bread available on request)
Dorset Crab & Crayfish Cocktail (GF)
Dressed and served with crisp chicory, fresh samphire, radicchio and Bloody Mary sauce
Wild Mushroomn & Samphire Gnocchi (VG, GF)
Hand - rolled gnocchi with wild mushrooms, samphire and herb vegan butter
Sliced Smoked Duck Breast
Served with peppery rocket, toasted brioche and an orange & chestnut butter
Mains
Roast Turkey
Vegetable trimmings, roast potatoes, sage stuffing, pigs in blankets, cranberry sauce and gravy
Flaked Grilled Salmon Salad (GF)
Served with a seasonal sala, buttered potatoes, samphire, green beans, radish, pickled onion, dill & horseradish dressing
Slow-Cooked Feather Blade of Beef (GF)
Served with golden Lyonnaise potatoes, seasonal green beans and creamy wilm mushroom sauce
Stuffed Butternut Squash (VG, GF)
Roasted butternut squash filled with beetroot, lentils, roasted peppers, chestnut mushroom, served with crispy kale and vegan gravy
Desserts
Baileys Creme Brulee (GF)
Baileys -infused creme brulee with caramelised sugar crust
Apple & Plum Crumble (VG, GF)
Served with creamy vegan vanilla ice cream
Sticky Toffee Pudding
With vanilla ice ceram and butterscotch sauce
Artisan Cheeseboard
Served with redcurants, caramelised onion chutney