Valentine's Dinner
Saturday 14th February
From 6pm
Starters
-
Pan-seared scallops
caramelised celeriac purée, apple & fennel salad, beurre noisette dressing (GF) -
Duck liver parfait
brioche bun, Amarena cherry gel (GF*) -
Wild mushroom velouté
Oxford Blue cheese toastie, sour cream (V GF*)
Mains
-
Rump of lamb
braised carrot, hazelnut & carrot top pesto, potato fondant (GF*) -
Fillet of seabass
Champagne cream sauce, saffron potato, St Austell mussels (GF) -
Cauliflower & truffle risotto
miso-glazed cauliflower, Old Winchester cheese, mizuna (V GF*) -
500g Sirloin on the bone to share
Served with vine cherry tomato, roasted onion, hand cut chips, bearnaise sauce & watercress (GF*)
£20 supplement per couple and pre-order only
Desserts
-
Praline Paris Brest
chocolate crémeux, toasted almonds (V) -
Passionfruit jelly
vanilla panna cotta, mango salsa (GF) -
Poached rhubarb
Dorset yoghurt sorbet, raspberries (V GF)
To Finish
- Petit fours (GF*)
£65 per person for 4 courses
Booking Terms
A pre-order is not required, except for the Sirloin.
A deposit of £10 per person is required when booking.
Deposits will be non-refundable if cancelled on or after 7th February.
(V) Vegetarian ~ (Vg) Vegan ~ (GF) Gluten Free ~ (GF*) Gluten Free available
Please let us know if you have any food allergies or intolerances.
For parties of 8 or more a discretionary service charge of 10% is added.
All tips are shared by all members of staff.