Spring / Summer Dinner Party Menus

Starters

 Sopley asparagus with serrano ham, soft boiled egg, heritage tomatoes and olive oil dressing
 Buffalo mozzarella, vine-ripened tomato and rocket salad with reduced balsamic and basil oil
 Caesar salad – Free-range chicken breast, little gem, shaved parmesan, ciabatta croutons and Caesar dressing
 Prawn, salmon and avocado salad with Marie-Rose dressing
 New Forest goats cheese terrine with beetroot Carpaccio
 Mudeford crab with pickled pear, lemon and fennel £3.00 supplement
 Potted salmon with cucumber crème fraiche and watercress
 Chicken liver parfait with red onion jam and crisp toast
 Seared mackerel with Nicoise salad
 Crispy duck salad with glass noodles and hoi sin dressing
 Seared scallops with crispy chorizo, cannellini bean puree and lemon oil £3.00 supplement

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Try our sharing board for the whole table: Bruschetta with tomatoes, garlic and micro basil, marinated olives, local and continental meats, vegetable sticks with roasted pepper hummus, selection of breads, butter, infused oils and aioli

Main Courses

 Free-range chicken breast filled with spinach and wrapped in Serrano ham, served on basil crushed potatoes with tomato and balsamic sauce and fine beans
 Pork tenderloin fillet in a brandy and green peppercorn sauce, celeriac mash, cavlo nero and Chantenay carrots
 Pan roasted cutlet and braised neck of Dorset lamb, fondant potato, celeriac puree, apricots and fine beans £5.00 suppliment.
 Fillet of turbot with Sopley asparagus, Jersey royals, peas and watercress sauce £5.00 supplement
 Slow roasted rump of Dorset lamb, garlic and rosemary roasted potatoes, swede puree, sugar snap peas and anchovy dressing
 Breast of corn-fed chicken served on chive mash with summer vegetables and Chardonnay cream sauce
 Fillet of sea bass served on Mudeford crab mash with dressed rocket leaves and clam chowder
 West Country beef fillet with truffle mash, baby vegetables caramelised shallots and Madeira jus £5.00 supplement
 Fillet of sea-bream with chive crushed potatoes and chorizo ratatouille
 Sirloin steak with sauté potatoes, grilled tomato and mushroom, rocket leaves and mustard seed dressing

Mediterranean vegetable and buffalo mozzarella stack with roasted red pepper sauce and basil oil
New forest mushroom tagliatelle, in a tarragon cream sauce with roasted cherry tomatoes and truffle oil
Cannelloni of sautéed spinach and ricotta cheese with tomato sauce and dressed leaves

Desserts

Trio of mini desserts – Sopley berry pavlova, vanilla panna cotta with pistachio praline and sparkly chocolate tart
Summer pudding with clotted cream
Orange and passion fruit tart with orange caramel sauce
Baked vanilla cheesecake with glazed raspberries
Lemon tart with raspberry sorbet and hazelnut praline
Double chocolate cheese cake with Belgian chocolate sauce
New Forest gateaux – Chocolate sponge, cherries and Chantilly cream
Strawberry parfait with olive oil cake
Lemon meringue tart with raspberries & pistachio praline
Crème brulee with poached pear and brownie pieces and shortbread biscuit
Watermelon and mint granita with mint cream
Jasmine tea parfait with lemon verbena and meringue