Stay in Style - Luxury Holiday Accommodation

Food glorious food!

Please find listed below selections for catered meals.
Please make a maximum selection of two choices from each course.

Three course meals: £37.00 + vat
Two course meals: £31.00 + vat
Half price for children under 10 years old

Please note that if the dinner party is for 8 or more, a waiter/waitress will be required at a cost of £55.00 + vat.
For 7 diners or less, the cost of a waiter/waitress is £30.00 + vat.
A surcharge of £50.00 + vat will be charged for parties of 4 people or less.
All prices are subject to vat.

Catered Meals – Spring / Summer Menu Choices

Starters

Beetroot cured Gravadlax
with dill dressing

Lyme Bay Scallops
with sweet chilli and crème fraiche

Salad of Jurassic Veal three ways

Country terrine with piccalilli

Salad of roast Dorset King Oyster, Down and Shitake mushrooms
with basil dressing

Local asparagus with black pepper and pecorino zabaglione

Main Courses

Fillet of Beef with béarnaise sauce or/and port & thyme gravy
(£3.50 surcharge)

Rack of Lamb with provencal vegetables and nicoise sauce (£2.50 surcharge)

Dry-rubbed Rib-eye steak
with salsa verde

Pork Chop with roasted
mushroom, radish and garlic

Grilled Chicken breast with pomegranate glaze and vinaigrette

Fillet of Sea Bass
with lemon and shrimp butter

Dressed Portland Crab gratin

Twice-baked watercress soufflé with cream and Dorset
cheddar sauce

Served with seasonal
vegetables and potatoes
unless otherwise stated

Puddings

Lemon Tart

Rhubarb Fool

Strawberry Vacherin
(strawberries with coulis,
cream, meringue and sorbet)

Date and Walnut Sponge
with orange crème fraiche

Chocolate and raspberry Roulade

Rich chocolate and red wine pot

Catered Meals – Autumn / Winter Menu Choices

Starters

Portland crab twice baked soufflé

Thai prawn noodle salad

Lyme Bay scallops with stir fried vegetables and coral cream

Game terrine with piccalilli

Partridge breast on noodles with horseradish and balsamic vinegar

Dorset Down mushroom
and blue vinny tartlet

Leek potato and ruffle soup
with croutons

Main Courses

Rack of lamb with roast winter vegetables and redcurrant gravy (£2.50 surcharge)

Fillet of beef with jansson’s temptation and thyme gravy
(£3.50 surcharge)

Marinated duck breast with
noodles and pickled cucumber

Breast of chicken
with green curry sauce

Slow cooked breast of Jurassic rose veal and caramelised onions

Monkfish tail with courgette puree

Squash sformato with confit shallots

Served with seasonal
vegetables and potatoes
unless otherwise stated

Puddings

Chocolate and poached
pear sponge

Crème caramel with
spiced plums

Apple and blackberry crumble
with crème anglaise

Maple syrup and marscapone cheesecake

Date and walnut sponge
with orange crème fraiche

Winter Eton Mess of meringue, chestnut, orange and cranberry

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