A La Carte Menu

To Begin...
Baked goats cheese and basil salad served with a poached hen's egg and tomato sorbet.

Carpaccio of Speyside fillet with rocket salad and Twineham Grange shavings.

Soft Herring roe and caper mousse on hot toast and pickled gherkins.

Entrée...

Dorset lamb 2 ways – Roasted cutlets and slow braised shank served with crushed peas and buttered mash.

Fillet of Speyside beef served with potato rosti, button mushrooms and a whisky cream sauce.

Braised Miller's pig's trotter served with chanterelle mushrooms, crispy ham hock and red wine sauce.

Desserts...
Bailey's Bread and butter pudding.

Apple, cinnamon and almond crumble.

Gingerbread cheesecake served with fruit compote and raspberry sorbet.

Chefs Seasonal Menu

To Start...
Baked goats cheese and basil salad served with a poached hen's egg and tomato sorbet.
*
Soft herring roe and caper mousse served on hot toast and pickled gherkins.
*
Carpaccio of Speyside beef with rocket and Twineham Grange shavings.

Entrée...
Braised Miller's pig's trotter served with chanterelle mushrooms, crispy ham hock and red wine sauce.
*
Yorkshire pheasant breast served with wild mushroom and bacon carbonara.
*
Mature cheddar soufflé with mixed vegetable beignets and tomato salsa.
*
Scotch fillet of beef served with rosti potato, Savoy cabbage and Scotch mushroom sauce.
*
Fish special – please enquire for details
*
Poached-grilled Norfolk chicken breast with buttered vegetables and dauphinoise potatoes.
*
Norfolk lamb 2 ways – slow braised shank served with buttered mash, crushed peas and roasted cutlets.

Dessert

Bumbles Menu

To Start...
Deep fried brie served with seasoned courgette rolls and a fruit compote.
*
Soup of the day
Pease enquire for details.
*
Jellied ham hock with pickled gherkins and toast.

Entrée...
Fish, chips and minted mushy peas.
*
Beetroot risotto with horseradish crème fraiche and toasted walnuts.
*
Cumberland sausages with mashed potato and onion gravy.
*
Ragout of pheasant and button mushrooms served with carbonara.
*
Lambs liver with air dried ham and mashed potato.

Dessert