TABLE D'HOTE

Freshly made soup of the day
Cream of roasted pumpkin & thyme

Smoked salmon rosette with
melba toast & caper & shallot dressing

Carpaccio of beef fillet
with rocket & parmesan shavings

Sauteed new forest wild mushroom risotto

Refreshing lime sorbet

Grilled whole lemon sole
served with herbs and lemon butter

Pan-fried seabass fillet served
with sauce vierge & fresh basil

Fresh Portland crab salad

Fresh whole Portland lobster (£15.00 supplement)
Served either plain, grilled with wild garlic or thermidor style

Char-grilled medallions of Scottish fillet (£7.50 supplement)
served either plain or with peppercorn & brandy sauce

Char-grilled calves liver
served with pancetta, sage & marsala jus

Stir fried vegetables with
soy sauce & wild rice timballe



Homemade desserts or cheese platter,
followed by fresh filter coffee & mint chocolates

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Four courses £30.00 + 10% service charge
Guests are asked to refrain from smoking in the dining room

Head Chef - Giuseppe Sinaguglia