Starters
Aspargus & Creme Fraiche Tart £6.25
Tian of Prawn and Artichoke Hearts £5.75
Duck Salad with Mango Chutney £6.25
Walnut & Blue Vinny Pâté with granary toast £5.00

Main Courses
Bourride - Fillets of Monkfish in a seasonal vegetable sauce
with a Garlic Mayonnaise Topping £15.75
Venison Steaks with a Spicy Paprika & Oloroso Sherry Sauce £16.75
Pork Chop braised in Marsala & Valpolicella £14.75
(V) Spinach & Cream Cheese Roulade £13.75

Puddings(V)
Hazelnut Meringue Gateaux £5.75
Chocolate & Jamaican Rum Cheesecake £5.75
Lemon Tart £5.25
Selection of Home Made Ice Creams (three scoops) £5.25

Starters as Main Course £5.00 supplement
Service Charge not included

Sources
Wild Venison - Wiltshire Game, Tisbury
Pork - Mr Goodfellow, Sherbourne
Duck - J & J Longley, West Knoyle
Fish - Paul Williamson, Okeford Fitzpaine
Asparagus - Abbots, Langton Long, Blandford Forum

Music Charge All the funds from this charge go directly to the musicians:
Saturday - Robin Nolan Trio - £7.50