Starters
(V)Idiazabal Cheese & Mixed Pepper Croustade - Idiazabal eta Biper Opila £5.50
(V)Grilled Halumi Salad with a Honey & Rosemary Viniagrette £5.25
(V)Thai Butternut Squash & Coconut Soup £5.00
Tian of Prawn & Artichoke Hearts £6.00

Main Courses
Poulet Basquaise - Basque Style Chicken dish - Oilasko Eskualdun £15.95
Roast Quail in a Calvados & Apple Sauce £16.95
Slow Roasted Beef in a Port & Madiera Sauce £13.95
(V) Wild Mushroom Strudel £14.95

Puddings(V)
Rhubarb Crumble with Ginger Ice Cream £5.50
Pear & Almond Tart with Organic Jersey Double Cream £6.00
Vanilla Crème Brûlée £5.50
Chocolate Sorbet £5.25

Starters as Main Course £5.00 supplement

SOURCES
Organic, Free Range Organic Chicken from Pythouse Farm, Tisbury
Beef from Brokewood Farm, Sherborne
Quail from France, unfortunately we can’t source quail locally
Vegetables are Organic and from Gold Hill Farm, Childe Okeford
St Georges Mushrooms from Stower Row, Shaftesbury, foraged by the Cook
Organic Eggs from Michael Coward, Donhead
Organic Jersey Milk & Cream from Ivy House Farm, Beckington

Service not included

Music Charge All the funds from this charge go directly to the musicians:
Friday - 4-4 Jazz Band - £4.50
Saturday - Jack Kitchen - £4.50