Sample Autumn Specials Board

STARTERS

Borsch soup with a grilled Goats Cheese Floater
Seared Pigeon Breast with a Fresh Raspberry Vinaigrette and Dressed Leaves
Local Pear and Dorset Blue Vinney Tart with Dressed Leaves
Grilled Goats Cheese on a Garlic Crouton with Red Onion marmalade and Salad Garnish
Garlic Tiger Prawns shelled with freshly baked bread

MAINS

Grilled Chicken Breast with a Mushroom and Tarragon sauce, Seasonal Vegetables and Sauté potatoes
Slow Roast Pork Belly with crackling, Sage and Onion Stuffing, Black Pudding, dripping Roast Potatoes in a Sage Gravy with Apple Sauce
Steak and Kidney Pie, mashed Potatoes and Seasonal Vegetables with a rich Gravy
Whole Fresh Lemon Sole in brown butter, Samphire Grass, Roasted Cherry Vine Tomatoes and New Potatoes
Poached Smoked Haddock in a Cream Cheese sauce with New Potatoes and seasonal Vegetables
Slow Roast Haunch of Local Venison in a Juniper, Port and Red Wine Gravy, dripping Roast Potatoes with a Kale and Celeriac mash and Red Cabbage
Locally aged Steaks either Rump, Sirloin or RibEye, grilled Tomatoes, Butter sautéed Mushrooms, Chips and Peas
Traditional Home-made Faggots in Onion Gravy, mashed Potatoes and Seasonal Vegetables

DESSERT

Home-made Treacle Tart with Fresh Cream or Custard
Home-made Pear Tarte Tatin with Vanilla Whipped Cream
Traditional Home-made Bread and Butter Pudding with Custard
Tarte au Citron with Cream