Beer and honey chicken skewers
Sticky BBQ baby back ribs
Beef burgers
Coleslaw with pecans
Corn on the cob with Cajun butter
Iceberg wedge with blue cheese ranch
Cucumber and pickled onion salad with mint yogurt
Potato salad with whole grain mustard
Mac ‘n’ cheese
Smokey bourbon baked beans
Corn bread & Seeded buns
Chocolate brownie, salted caramel ice cream cup
Honey and mustard glazed pork chops
Chicken and rosemary skewers
Flat iron steak with wild garlic pesto
Grilled spring onions with smoked bacon
Asparagus and broccoli vinaigrette
Tomato, basil caper and mozzarella salad
Grilled gem lettuce, egg and samphire ceasar
New potato, pea and radish salad
Pasta salad
Rosemary focaccia
Raspberry Eton mess ice cream cup
Slowed roast leg of lamb
Grilled chicken thighs
Beef koftas
Halloumi and vegetable kebabs
Spanakopita
Greek salad
Roast vegetable salad
Tomato and oregano salad
Couscous salad
Marinated feta
Hummus
Tzatziki
Pitta breads & Gyros wraps
Preserved figs, almond shortbread, Greek yogurt and honey
Pitta bread
Grilled marinated chicken thigh / lamb kofta / slow cooked lamb shoulder
Falafel with tahini sauce / spanakopita
Couscous salad
Cucumber with dill
Tomatoes with mint
Humous
Tzatziki
Marinated feta
Kalamata olives
Beef meatballs in spicy tomato sauce
Roast porchetta, sage and apple ciabatta
Melanzana parmigiano
Pizza margherita
Caprese salad
Boiled egg ceaser salad
Roasted romanesco, pumpkin, cavolo nero and walnut salad
Rosemary focaccia
Spicy tuna rolls
Okonomiyaki, sriracha mayo, togarishi
Steamed edamame
Glazed belly pork
Cucumber and sesame salad
Daikon salad
Carrot apple and ginger dressing
Wasabi paste
Soy sauce
Grilled Mudeford Mackerel
gooseberry, gingerbread
Braised Heywood Farm Wood Pigeon
Purbeck cider, cream, mustard, apple, walnut, raisin, bacon, gem lettuce
Greengage custard tart
Elderflower ice cream
Bag baked jersey royals, dressed broad and runner beans
Pressing of Blandford rabbit
carrot, fig, artichoke
Saddle of Yeovil grass fed lamb
sun dried tomatoes, black olive, basil, romesco sauce
Chocolate tart
cherries, sour cherry ice cream
Gratin potatoes, grilled peppers, aubergine and courgettes with herb crumb
Hengistbury Head crab
Cucumber, apple, samphire, radish, brown meat mayonnaise
Seabass from the needles
Poole cockles, summer legumes, pasta fregola, white wine saffron broth
Dorset strawberries and cream
Chocolate crumble
Braised gem lettuces, grilled fennel
Poached artichokes
Mustard vinegarette, herb crumb
apple braised chicory
ceps, sage, cannellini beans
Grilled peaches
Honey, seed granola, mint
Turnips with salsa verde, caramelised onion farinata
Nachos – cheese, guacamole, sour cream, jalapenos
Tacos al pastor – Achiote - marinated pork tacos, pineapple, pico de galo salsa
Pescado a la talla - Roasted red and green Gurnard with salsa verde and salsa brava
Cheddar and Jalapeno poppers – liquid cheese dip
Patas bravas
Refried black beans
Street corn and avocado salad
Fiery roasted courgette with cotija cheese and coriander
Flan Napolitano – Mexican crème caramel
Man’oushe bread – Hummus, Muhammara
Lamb Kofta – spiced lamb meatballs with red cabbage, carrot and mint, yogurt dressing
Farrouj Meshwi – BBQ marinated chicken with pickles and garlic sauce
Cauliflower kebobs with labneh, pinenuts and pomegranate
Fattoush – mixed salad with sumac and pomegranate molasses dressing
Tabouleh – bulgar wheat, tomato, mint and parsley dressed with fresh lemon juice
Grilled cucumber with chilli and ginger
Grilled scarlet spring onions with feta yoghurt
Lebanese walnut baklava with orange blossom syrup
Crispy Porchetta with lemon, fennel, garlic and herbs
Barbequed Spatchcock Pulcino with salsa verde
dorset pumpkin and wild mushroom Arancina
Grilled little gem lettuce Caesar salad – croutons, parmesan, anchovies (optional)
Autumn Panzanella – warm salad of butternut squash, brussel sprouts, sourdough and parmesan
Crispy polenta chips with rosemary and parmesan
Warm olive and marjoram focaccia
Classic Sicilian cannoli – ricotta, pistachio, dark chocolate and orange
Barbecued beef cheek bulgogi, steamed bao buns, Korean slaw and peanut
Crispy, sticky, spicey and sweet chicken wings with sesame and spring onions
Crispy sweet shitake mushrooms with sweet red peppers, steamed bao buns
Kimchi fried jasmine sticky rice
Baked sweet potatoes with crispy chickpeas, chilli and onion and a tahini sweet soy dressing
Roasted pumpkin wedges with maple syrup
Broccoli with gochujang and sesame
Twisted doughnuts with cinnamon sugar
Meat
Mini tartlet of slow roasted Purbeck lamb shoulder with salsa verde
Spiced lamb samosa with pea and mint
Hot beef pastrami with sauerkraut and mustard mayo on seeded crispbread
Honey, soy and sesame glazed duck breast
Mini Yorkshire pudding with rare roast beef and horseradish cream
Serrano ham, chorizo and apple cannelloni
Bourbon glazed belly pork, crackling with sour cream and chive
Pork and fennel sausage roll with piccalilli ketchup
Chicken liver parfait with Agen prunes and lightly toasted dark rye bread
Crispy chicken bonbon with kimchi
Lightly smoked chicken terrine with black garlic puree and crispy chicken skin crumb
Fish
Mini tartlet of lobster with pea and parmesan
Potted brown shrimp croustini
Prawn toast with sesame
Crab cake with lime and chilli
Grilled octopus with beetroot relish and nori crisp
Mackerel tartare with apple and mustard on a tapioca crisp
Ballotine arctic char with lemon and fennel
Salt cod brandade on sweet rye with date puree
Monkfish pastrami with cucumber and dill pickle
Tomato, anchovy and black olive pissaladiére
Citrus cured chalk stream trout with yogurt, trout caviar and green grape
Vegetarian
Spinach and feta bougatsa
Marinated poblanos peppers stuffed with goats cheese
Mini tartlet of sun blushed tomato and black olive with basil pesto
Loaded baby potato skins with cheddar and spring onion
Mushroom arancini with pumpkin ketchup
Potato and Manchego croquetas
Courgette and ricotta rolls with lemon, sage and pine kernels
Marinated bocconcini with tomato and basil
Sage and onion scotch eggs
Balsamic glazed shallot tarte tatin with goats cheese
Spiced vegetable fritters with harissa and lime labneh
Vegan
Spiced butternut squash and chickpea samosa
Cucumber and avocado sushi roll with crispy onions
Red lentil falafel with tahini and lemon sauce
Cauliflower buffalo wings with sweet and spicey vegan mayonnaise
Roasted aubergine with miso, garlic and ginger on lavash bread
Sweet potato, chickpea and spinach cake with tahini and maple
Pumpkin and cumin pakora with mint and coriander chutney
Vegetable crudité and bread sticks with humous and muhammara
Lentil dahl stuffed roasted piccolo peppers
Spinach and artichoke stuffed chestnut mushrooms
Tomato and olive pinwheels
Desserts
Canford Magna strawberry and elderflower pavlova, strawberry ice-cream
Dark chocolate cremeaux, ginger butterscotch sauce, hazelnut, lime crème fraiche sorbet
Coconut panna cotta, tropical fruit salad, pineapple sorbet
Glazed lemon tart, raspberry jelly, pistachio sable
Apple and blackberry crumble, custard and vanilla ice cream
Blueberry and olive oil sponge, yogurt sorbet
Vegan
Dark chocolate brownie, banana and peanut
Avocado and white chocolate mousse, lemon and olive oil curd, aquafaba meringue
Chilled lemon grass and coconut rice pudding, rum and raisin ice cream
Poached pear with pancakes and chocolate sauce
Meat
Roast Purbeck chicken breast, glazed carrots, potato fondants, caper and parsley sauce
Slow cooked blade of long horn beef, pancetta, pearl onions, woodland mushrooms, mashed potatoes, braising liquor
Wellinton of New Forest roe deer, garlic roast potatoes, baby turnips, juniper and sloe jus
Roast saddle or Studland lamb, sun dried tomatoes, leeks, courgette, sauce pilliose and red wine jus
Roast sirloin of west Dorset beef, roast potatoes, Yorkshire puddings, seasonal vegetables, horse radish cream, rich beef gravy
Blythburgh pork tenderloin, smoked bacon, fennel, apple, potato rosti, cider and grain mustard sauce
Fish
Needles line caught seabass escabeche, carrot, fennel and samphire
Herb crusted loin of cod, summer vegetables, saffron cream and white wine broth
Dorset coast lobster and scallop raviolo, courgette, romesco, lobster bisque
Roast fillet of Arctic char, broccoli, cannellini bean ragout, tomato butter sauce
Pan seared Mudeford bream, spring onion, baby corn, pak choi with a soy chilli and ginger dressing
Roast fillet of Bridport hake, sea vegetables, capers, mussels and clams, mariniere sauce
Vegetarian and vegan
Spiced roast allotment pumpkin, chestnut mushrooms, kale, pumpkin seed sauce, maple and balsamic dressing
Glazed heritage carrots, cabbage, hummus, crispy chickpeas, dukkah, tahini sauce
Portobello mushroom gratin with cauliflower crumb, sage and butterbeans
Grilled aubergine and courgettes with chilli, preserved lemon and muhamura
Baked Dorset brie with ratatouille, roast garlic and basil
Braised celeriac steak with apple, chicory, hazelnut and vegetable red wine jus
Meat
Pressing of Dorset rabbit with pickled carrot, prune, radish and mustard cress
Smoked Pembrokeshire duck breast with beetroot, blackberries, hazelnuts and radicchio
Farmhouse pork terrine with celeriac remoulade, brown beech mushrooms, apple and toasted sourdough
Mushroom stuffed roast free range chicken thigh with pumpkin, sage and whipped goats cheese
Allspice crusted wild venison tataki with red cabbage, Jerusalem artichoke and a red wine and juniper reduction
Glazed Blythburgh pork belly and cheek with fennel, apple and a cider and mustard emulsion
Seafood
Hand dived Swanage bay scallops with cauliflower, parmesan and curry oil
North Atlantic prawn cocktail with little gem lettuce, orange and a spiced Marie rose sauce
Pan seared Hampshire sea trout with potato salad, samphire, lemon and caper
Line caught Isle of Wight seabass crudo with chilli and lime
Chargrilled Mudeford mackerel with preserved tomatoes, fennel and lemon pangrattato
Citrus cured wild Scottish salmon, pickled cucumber and dill salad, poached green grapes and salmon caviar
Vegetarian & Vegan
Heritage tomato and basil puff pastry tart with parmesan, capers, shallot and aged balsamic
Barbecued globe artichoke with goats cheese, herb crumb and green goddess dressing
Woodland mushroom tortellini with butternut squash, sage and walnut
Garden pea and broad bean risotto with mint and parmesan
Sweet potato gnocchi with spinach, chickpeas and chilli, tahini and maple syrup dressing
Braised fennel with crispy quinoa, pomegranate and pine nut salad, yogurt, orange and nasturtium
Smoked trout open sandwich
Ham, egg mayo and mustard cress granary finger sandwich
Cucumber and dill cream cheese white finger
Smoked chicken and broccoli tartlet with green goddess dressing
Fruit and plain scones with clotted cream and strawberry jam
Baked custard tart
Pistachio financière with passion fruit ganache
Dark chocolate and hazelnut brownie
Lemon meringue sandwich
Chargrilled cumin and lemon marinated chicken thigh
Crayfish and mango salad with siracha mayonnaise
Tabouleh
Roast vegetable, turmeric and chickpea salad with preserved lemon
Avocado with tomato and sweet rose onion, coriander dressing
Smashed cucumber, yogurt, mint and sumac salad
Crudité and flat bread with baba ghanoush, humous and green goddess dressing
Dhuka crusted focaccia
Elderflower panna cotta with chilled strawberry and white chocolate crumble
Garden mint iced tea