"vuientine's :Menu

Saturray 13tn :re6ruary 2016

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..:. ~" White Onion and Beetroot Soup
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.,\ ..~.!' . With a Parmesan Heart
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,. Prawn and Cucumber Salad
With Dorset Leaves and Marie-Rose Sauce
. Quail cooked Three Ways
Scotch Egg, Confit Leg & Pan Fried Breast with Cauliflower Puree & Parsnip Ribbons
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Roasted Vegetables
Beetroot Puree with Sage & Beetroot Crisps
Breaded Brie
with Strawberry, Pomegranate & Rocket Salad & Sweet Chilli Sauce
The Grand Chicken Liver Pate
Real Ale Chutney & Melba Toast
e4te4te4t&-&-&-

Fillet Steak ( 5.00 Supplement)

Parmentiere Potatoes, Roasted Trio of Beets, Parsnip Two Ways & Peppercorn Jus
Dorset Crab & Lobster Risotto
With a Soft Poached Egg, Parmesan Heart Crisps, Peppered Rocket & Thermidor Sauce
Pork Tenderloin
Fondant Potato, Apple Puree, Apple Crisps & Dorset Blue Vinny & Tarragon Cream
Pan Fried Fillet of Sea Bass
Garlic Infused Potatoes, Bacon, Pea & Onion Broth & a Chervil Butter Sauce
Roasted Trio of Beetroot
Parmentiere Potatoes, Celeriac Fondant, Parsnip Puree & Butternut Squash

Chocolate Assiette
With Chocolate Mousse, Chocolate Brownie & Chocolate Ice Cream
Orange & Rosewater Tart
Poached Strawberries, Almond Tuile & Toasted Almonds
Raspberry Pavlova
Chantilly Cream
Trio of Purbeck Ice Cream & Sorbet
Meringue Dust
Selection of Local Cheeses (2.50 Supplement)
Real Ale & Tomato Chutney, Grapes & Biscuits

25.95 for 2 courses

28.95 for 3 courses