Friday Dinner Menu

Starters

  • Curried Parsnip Soup with Granary Croutons 3.95
  • Local Crab and Atlantic Prawns, Bound in a Lemon and Dill Mayonnaise with Capers and Gremlins 3.95
  • Tapas Meat Platter with Sun Dried Tomatoes and Olives 3.95

Main Course

  • Griddled 8oz Sirloin Steak Served with Chips, Peas, Tomato and Mushrooms with a Pepper Sauce 11.50
  • Twice Baked Dorset Pork Belly with a Chorizo, Tomato and Italian Herb Sauce 11.50
  • Slow Roasted Lamb Shoulder with a Thyme and Garlic Red Wine Jus 11.50
  • Grilled Fillet Salmon Served on a Baby Tomato and Cucumber Salad with Lime and Chive Dressing 11.50
  • Goats Cheese and Onion Marmalade Puff Pastry Tart served with Pea Shoots 11.50
*All main course dishes are served with a selection of Seasonal Vegetables & Potatoes

Desserts

  • Steamed Ginger Sponge and Custard 3.95
  • Apple and Blueberry Crumble Cheesecake 3.95
  • Chocolate Fudge Cake with Vanilla Ice Cream 3.95
  • Cheese & Biscuits 3.95
  • Coffee & Mints 1.80