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Arbor Dinner Menu

Arbor Spring Dinner Menu – View the Dinner Menu here

NIBBLES

Chickpea Crackers & Hummus. Gf, Ve – 3.50
Onion Bhajees. Gf, Veo – 3.50
Crispy Cauliflower, Katsu Sauce. Ve – 3.50
Arancini & Dips. – 4.00
Mixed Olives. Gf, Ve – 4.50
Artisan Bread. V – 5.50
Halloumi Bites, Saffron Mayonnaise. 4.50

TO START…

Tandoori Chalk Stream Trout, Preserved Lime Mayonnaise, Naan Bread – 8.50 –

Super sustainable fish from the Chalk Stream Trout Farm is marinated in a blend of Indian seeds and spices and cooked in a hot oven to replicate a traditional tandoor. The result is a blistering, full flavoured piece of fish with slightly charred flesh. Salty preserved lime mayo mellows any heat from the spices, and a fluffy naan is on hand to mop up the leftovers.

Pig-Cheek Terrine, Tomato Ketchup and Smoked Egg Yolk – 8.50 –

Slow-cooked pig’s cheeks are mixed with our own house-made tomato ketchup and pressed to form a super-rich terrine. A gooey, indulgent egg yolk purée adds a hint of smokiness. Pickled Shimeji mushrooms cut through the fatty richness and straw potatoes add crunch to this Arbor interpretation of breakfast. Gfo, Df, Nf

Baked Duck Egg with Old Winchester Cheese, Confit Onions and Peas, Artisan Loaf – 7.50 –

A rich duck egg sites on top of golden confit onions, seasonal peas and truffled cream, topped with Old Winchester cheese from the New Forest (amazing flavour – like a cross between Gouda, Cheddar and Parmesan). It’s baked in a fierce oven until the cheese is oozing but the yolk is still runny. Use the bread to dip in and mix it all together. Nf, V

Roast Salt Cod, Jersey Royals, Asparagus and Truffle – 9.00/15.00 –

Full flavoured and flaky cod from local boats is enhanced by the process of 24hr salting then combined with the springiest of spring produce. We use Jersey royals and chives as a base for the cod to sit on, and wonderful asparagus to make the sauce. The earthy potatoes and the bittersweet asparagus compliment the salty fish. Gf, Nf

Pressed Mushroom Terrine, Pine Nut Granola, Celeriac Purée – 7.00 –

A selection of wild and cultivated Dorset mushrooms cooked to offer different textures are pressed together and set with a mushroom stock. Pine nuts and gluten free oats are baked to make a nutty granola for a good bit of crunch. Celeriac purée sits perfectly with the umami of the mushrooms and a vegan tarragon pesto adds colourful aromatics. Gf, Ve

Seasonal Soup of the Day– 6.00 –

Some people never order soup, thinking it’s the obligatory afterthought of a reluctant chef. Not here. Only suitably seasonal stuff makes it into our steaming pot. So if you’re normally a non-souper, it’s safe to ask about today’s creation. Veggie option always available, just ask. Gfo

TO FOLLOW, FROM BAY, BARN AND BUTCHER…

Chicken Three Ways – Breast, Leg and Thigh – with Spring Vegetables and Champ Mash – 19.50 –

A celebration of South West spring time chicken. The breast is simply seasoned and pan fried to get a golden crispy skin. The leg is slow braised and smoked. The thigh is confited then pressed. Baby turnips, leeks and rainbow carrots add a flash of colour. A smooth, velvety chicken butter sauce rounds it all off. Beak to tail cooking at its best. Gf, Dfo

8oz Stokes Marsh Steak with Portobello Mushroom – Rip Eye 25.00 / Sirloin 24.00 — Peppercorn Sauce plus 1.00 – Dorset Blue Vinney Butter plus 1.00

Steak as it should be. Succulent sirloin and rip eye from Tim Johnson’s roaming Hereford-Angus crossbred herd are dry hung for 28 days to maximise flavour and tenderness. Served with addictive twice-cooked chips and a big, meaty Portobello mushroom. Gfo, Dfo

Slow-Cooked Korean Pork Rib Eye, Kimchi Cabbage, Prawn and Ginger Dim Sum – 19.50 –

Succulent pork collar marinated for 24 hrs in brown sugar, soy, sesame and chilli paste is cooked slow and low until melt-in-the-mouth soft: a process that gets the flavours deep into the meat. Kimchi cabbage adds fiery heat, and a sharp, fresh crunch. Soft doughy dim sum are filled with fragrant ginger and minced prawn to create a dish inspired by Korean street food. Df, Nf

Rabbit Loin, Rabbit and Mustard Sausage and Confit Shallot – 20.50 –

Subtle flavoured rabbit loin is wrapped in Parma ham and pan fried to crisp up the bacon. With the thighs we confit until flaky and mix to a terrine flavoured with herbs, with the legs, we mince them and combine with pork fat, herbs and wholegrain mustard and make our own sausages. Served with a sweet onion purée and charred confit onions. Gf, Nf

Sweet Potato Thai Green Curry, Coconut Sticky Rice, Broccoli and Sesame Purée – 15.00 –

A fragrant, spicy but not too spicy Thai green curry sauce full of lemongrass, ginger and chilli smothers a sweet potato steak basted until soft. Sweet sticky coconut rice is rolled
and coated and deep fried until crispy. Served with a side of sweet potato Thai green curry. Gf, Ve

Roast Squash and Dorset Blue Cheese Agnolotti, Sage-Butter-Roasted Broccoli -16.00 –

Little parcels of spinach pasta are filled with sweet roasted squash and crumbly, tangy Dorset Blue Vinney. Served with a purée of squash and sage-butter-roasted broccoli for colour. Short
description, long on flavour! V

Chef’s Sustainable Fish Special – 20.00 –

We don’t want to overwork our seas. Instead, Head Chef Andy Hilton picks from the best seasonal and sustainable catches of the moment to create a perfectly balanced dish of the most delicious fish and shellfish, straight from port to plate. Please ask your waiter what’s on the menu today.

Market Fish – Market Price –

The best, freshest fish from local quays, perfectly prepared. It may be world-class Bass from Poole or Lemon Sole from Lyme Bay. It’s all seafood for the soul. Just ask your waiter or check the board to see how it will be served today.

SIDE DISHES…

– all 3.50 –

Twice-Cooked Chips. Df, Veo, Gfo
Aubergine, Tomato and Old Winchester Cheese Bake. V, Gf
Simple Seasonal Greens. Gf, Veo, Dfo
Buttered New Potatoes  Gf, V
Fennel and Cabbage Slaw, Lime Dressing. Gf, Ve
Curry-Roasted Cauliflower, Toasted Almonds and Sultanas. Gf, Ve

Gf = Gluten free
GFO = Gluten free option available
Df = Dairy free
Ve = Vegan
Veo = Vegan option
V = Vegetarian
Nf = Nut free

Arbor Father’s Day Fixed Price lunch & Dinner Menu

Download Father’s Day Fixed Price menu here

Arbor’s Father’s Day Fixed Price Menu
Available 12:30 – 3:30pm | 5:30 – 9:00pm
3 courses for £30.00

Our commitment to using fresh seasonal ingredients means we’ve deliberately left parts of the menu a little open to interpretation. This allows Head Chef Andy Hilton and his team to use their creativity to bring you the best of what’s on offer. Our staff will advise on daily specials and any menu changes.

Happy Hour Menu

The Terrace at The Green House Hotel’s Happy Hour – every Friday midday – 6pm. Download Happy Hour Menu here

Our commitment to using fresh seasonal ingredients means we’ve deliberately left parts of the menu a little open to interpretation. This allows Head Chef Andy Hilton and his team to use their creativity to bring you the best of what’s on offer. Our staff will advise on daily specials and any menu changes.

Arbor Fixed Price lunch & Dinner Menu

Download Fixed Price menu here

Arbor’s Fixed Price Menu
Available 12:00 – 2:00pm | 5:30 – 6:30pm
3 courses for 25.00

Our commitment to using fresh seasonal ingredients means we’ve deliberately left parts of the menu a little open to interpretation. This allows Head Chef Andy Hilton and his team to use their creativity to bring you the best of what’s on offer. Our staff will advise on daily specials and any menu changes.

NIBBLES

Chickpea Crackers & Hummus. Gf, Ve – 3.50
Crispy Cauliflower, Katsu Sauce. Ve – 3.50
Onion Bhajees. Gf, Ve – 3.50
Arancini & Dips. – 4.00
Mixed Olives. Gf, Ve – 4.50
Artisan Bread. V – 5.50
Halloumi Bites, Saffron Mayonnaise. V – 4.50

TO START…

Tandoori Chalk Stream Trout, Preserved Lime Mayonnaise

Super sustainable fish from the Chalk Stream Trout Farm is marinated in a blend of Indian seeds and spices and cooked in a hot oven to replicate a traditional tandoor. The result is a blistering, full flavoured piece of fish with slightly charred flesh. Salty preserved lime mayo mellows any heat from the spices.

Pig-Cheek Terrine, Tomato Ketchup and Smoked Egg Yolk

Slow-cooked pig’s cheeks are mixed with our own house-made tomato ketchup and pressed to form a super-rich terrine. A gooey, indulgent egg yolk purée adds a hint of smokiness. Pickled Shimeji mushrooms cut through the fatty richness and straw potatoes add crunch to this Arbor interpretation of breakfast. Gfo, Df, Nf

Seasonal Soup of the Day

Some people never order soup, thinking it’s the obligatory afterthought of a reluctant chef. Not here. Only the finest ingredients make it into our steaming pot. So if you’re normally a non-souper, it’s safe to ask about today’s creation. Veggie options always available. Gfo

Pressed Mushroom Terrine, Pine Nut Granola, Celeriac Purée

Wild and cultivated Dorset mushrooms are cooked then pressed together in a rich mushroom stock. A baked pine nut and gluten free oat granola gives good crunch, celeriac purée sits perfectly with the mushroomy umami, and a vegan tarragon pesto adds colourful aromatics.. Ve, Gf

TO FOLLOW, FROM BAY, BARN AND BUTCHER…

Sweet Potato Thai Green Curry

Fragrant Thai green curry sauce full of lemongrass, ginger and chilli smothers a sweet potato steak basted until soft. Served with rolled, deep fried sweet sticky coconut rice and a side of sweet potato Thai curry. Ve, GF

6oz Rump Steak, Portobello Mushroom

Add Peppercorn Sauce – 1.00
Add Dorset Blue Vinney Butter – 1.00

Succulent rump from Tim Johnson’s roaming Hereford-Angus crossbred herd dry hung for 28 days for flavour and tenderness. Served with addictive twice-cooked chips and a meaty Portobello mushroom.. Gfo, Dfo

Beer-Battered Fish and Hand-Cut Chips

The freshest local fish encased in crunchy Whitstable Bay Pale Ale batter, served with addictive twice-cooked chips. Dfo

Green House Burger and Hand-Cut Chips

A juicy burger made with flavoursome free-range beef steak, garnished with Coastal cheddar and confit onions. Dfo

Chef’s Sustainable Fish Special

We work with the finest and freshest fish and seafood to create a stunning medley, straight from the port to the plate!

Spring Chicken, Veg, Champ Mash

South West spring chicken breast. Served with baby turnips, leeks, and rainbow carrots for a flash of colour, and a smooth, velvety chicken butter sauce. Gf, Dfo

SIDE DISHES…

– all 3.50 –

Twice-Cooked Chips. Df, Veo, Gfo
Aubergine, Tomato and Old Winchester Cheese Bake. V, Gf
Simple Seasonal Greens. Gf, Veo, Dfo
Buttered New Potatoes  Gf, V
Fennel and Cabbage Slaw, Lime Dressing. Gf, Ve
Curry-Roasted Cauliflower, Toasted Almonds and Sultanas. Gf, Ve

Gf = Gluten free
Df = Dairy free
GFO = Gluten free option available
Ve = Vegan
Veo = Vegan option
V = Vegetarian
Nf = Nut free

Sunday Lunch

We serve our seasonal lunch menu 7 days a week, but of course on Sundays we add two traditional Sunday Roasts 2 courses £20.00 and 3 courses £23.00

Please check with the team for today’s specials.

Desserts

Arbor Desserts

Baked Blueberry Crumble Cheesecake, Yoghurt and Maple Ice Cream, Blueberry Curd — 8.00 —
Sharp and sweet blueberries are folded into a light and airy cream cheese and baked with a twist – a crumble topping for extra buttery crunch. Served with a maple and yoghurt ice cream, which works wonders with the blueberries. Nf
Goes well with: I Capitelli IGT, Anselmi

Warm Banana Bread, Toffee Sauce and Banana Sorbet — 7.50 —
Arbor’s take on classic sticky toffee pudding. All the joy of the classic, but it’s gluten free and vegan. Bananas and coconut take centre stage. Warm banana bread is smothered in coconutty toffee sauce and served with a cooling banana sorbet. Ve, Gf
Goes well with: FAIR 5yo Belize Rum

Baked Egg Custard Tart, Rhubarb and Custard Ice Cream — 7.50 —
No Spring dessert menu would be complete without the use of local New Forest rhubarb.

We team it up with an absolute classic egg custard tart topped with loads of nutmeg and serve with a nostalgia inducing rhubarb and custard ice cream. Retro dessert alert! Nf
Goes well with: Candied Bramble Cocktail

Orange Posset, Chocolate Sorbet and ‘Crunchie’ — 7.50 —
Food trends come and go but chocolate and orange march ever onwards hand in hand. It’s a no-nonsense flavour marriage that won’t go away – because it’s just too good. Creamy set posset is served with rich bitter chocolate sorbet and shards of honeycomb inspired by the popular chocolate bar. Gf, Nf
Goes well with: Sparkling Negroni

Chocolate Delice, Mascarpone Parfait, Mocha Sauce — 8.50 —
Chocolate delice with a salted caramel and coffee filling sits with a luxurious mascarpone parfait that cuts through the bitter chocolate and sweet caramel. A warm mocha sauce brings everything together with a hint of a coffee hit. Gf
Goes well with: Italian Amaretto Coffee

Selection of Dorset & Somerset Cheeses
— 10.50 —
Generous helpings and a wide range of award-winning local cheeses. All served up with homemade biscuits and a beautifully tangy chutney on Arbor’s famous cheese tree.
Goes well with: Fonseca 10 Year Old Tawny Port

MINI PUDS – 4.50 – 

Perfect with a speciality coffee or after dinner tipple. Select one of the following:

Chocolate Brownie Bites.
Coconut and Lime Arancini with Mango Purée. Ve, Nf
Honeycomb Crunchies. Gf, Nf

Banana Fritters with Rum Toffee Sauce. Nf

DESSERT WINE, PORT, LIQUEUR COFFEE & HOT BEVERAGES

Grahams Late Bottled Vintage Port
– 75ml 5.50 –
Matured in seasoned oak and bottled at four to six years of age, this intense, dark port boasts rich red fruit balanced by taut, peppery tannins.

I Capitelli IGT, Anselmi
— 37.5cl 46.00 / 75ml 10.50 —
Stunningly rich and complex dessert wine, packed with apricot, honey and pear flavours with tobacco and cedar notes. Garganega grape from Veneto, Italy.

Fonseca 10 Year-Old Tawny Port
– 75ml / 8.00 –
Pioneers in organic and sustainable viticulture in the Douro valley. The result is a firm, fresh port of great structure & flavour. This port is best served chilled.

QuiQuiRiQui Matatlan Mezcal
— 25ml 5.50 —
Tequila’s grown-up cousin is best sipped, not slammed. A spectacular starter Mezcal to ease into the traditional smoky spirit. Served straight with an orange slice.

Rumbullion
— 25ml 5.00 —
An English rum from Kent with a blend of the finest Caribbean rum, creamy Madagascan vanilla and zesty orange peel. Enjoy it neat, or with ice and a squeeze of fresh lime.

Casamigos Reposado
— 25ml 8.20 —
Casamigos Tequila, is a small batch, ultra-premium tequila owned and produced by George Clooney and friends. Very smooth, no need for the salt or lime.

Gozenshu 9 Yuzushu Sake, Tsuji Honten
— 50cl 38.00 / 75ml 5.80 —
Rich, sweet yet balanced marmalade flavours with a long, pronounced finish. Suitable as an aperitif, dessert sake or cocktail ingredient. We serve cold with ice or with soda.

FAIR. Belize Rum 5yo
— 25ml 5.50 —
5-year-old rum made exclusively using Fair Trade sugar cane from Belize. This goes beautifully with fairtrade chocolate! Served straight.

Liqueur Coffees
– 6.50 –
Irish Coffee with Jameson, Italian Coffee with Amaretto, Baileys Coffee, French Coffee with Cognac.

Hot Drinks
Single Shot Espresso – 2.80
Flat White – 3.20
Cappuccino – 3.20
Selection of Teas – 3.00

DESSERT COCKTAILS

Mint & Chocolate Martini – 9.50 –
A decadent liquid dessert – vodka and Crème de menthe, shaken and poured over layers of Baileys Irish Cream and chocolate syrup. Topped with double creams sprinkled with chocolate and a fresh mint leaf.

Fairtrade Espresso Martini
– 9.50 –
Black Cow Vodka, FAIR Cafe, Espresso, Sugar Syrup. Adapted from the 1983 ‘Vodka Espresso’ invented at the Soho Brasserie, London. This is the connoisseur’s way of combining caffeine and vodka except we do it fairly!

Bar Menu

All Day Menu

Download all day menu here

Breakfast

Selection of fresh fruit compotes, organic Green House muesli & fruit yoghurts

New Forest Breakfast -15.00-
Fried, scrambled or poached egg, traditional pork sausage, bacon, Portobello mushroom, tomato, black pudding & fried bread

Champagne Breakfast – 20.00 –
New Forest breakfast with a glass of Champagne

Scrambled Dorset free-range eggs with smoked salmon – 8.50-

New Forest mushrooms on toast – 8.50-

Afternoon Tea

All delicious bites are prepared fresh to order and arrive to your table on a three-tiered wooden tree. Your scones are served warm from the oven. Delicious!!

Arbor Afternoon Tea £18.50

Click here to read more about Arbor’s afternoon tea menu

Wine List

Arbor Wine List

CHAMPAGNE & SPARKLING WINE

Brut Reserve, Lyme Bay

Devon, England — 42.00 —

 

Cuvée Rosé Laurent Perrier NV

Champagne, France — 89.00 —

 

English Oak Engelmann Cuvée   

Dorset, England – 42.00/8.00 –

 

English Oak Chinkapin Rosé

Dorset, England – 42.00/8.00 –

 

NV Brut Grande Réserve Premier Cru

Gobillard (MI) — 49.00/9.80 —

 

NV Giall’Oro, Valdobbiadene Prosecco Superiore 

DOCG, Ruggeri — 34.00/7.50

 

NV La Cuvee, Laurent Perrier (Ve)

Champagne, France — 75.00 —

 

Vintage, Laurent Perrier (Ve)

Champagne, France — 110.00 —

 

WHITE WINES

 

Vermentino Vieilles Vignes IGP Pays d’Oc, Les Archères (Ve, MI)

Languedoc, France — 21.00/6.00/4.30 —

 

Picpoul de Pinet, Domaine de Belle Mare (Ve)

— 26.00/6.80/4.90 —

 

Petit Chenin, Ken Forrester Wines (Ve, MI)

South Africa — 25.00 —

 

Pinot Gris, Urlar (O, BD)

— 35.00 —

 

Château Laulerie Sauvignon

Bergerac, Vignoble Dubard (Ve) — 24.50/6.60/4.70 —

 

Shoreline, Lyme Bay

— 32.00/9.60/6.80 —

 

A Descoberta Branco

Casa da Passarella (O) — 28.00 —

 

Chablis, Domaine Bernard Defaix (Ve, PO)

— 42.00 —

 

Verdicchio Classico, Villa Bianchi

Umani Ronchi  (PO) — 23.50/6.40/4.60 —

 

Chardonnay Les Mougeottes

IGP Pays d’Oc (Ve) — 24.00/6.40/4.60 —

 

Mohua Sauvignon Blanc

Peregrine Wines — 33.00 —

 

Lugana Le Quaiare DOC, Bertani

— 36.00 —

 

RED WINES

 

Tempranillo, Campo Nuevo (Ve)

— 21.00/6.10/4.20 —

 

Cuma Organic Malbec, El Esteco (Ve, O)

— 27.00/7.10/5.20 —

 

Estate Malbec, Humberto Canale (V)

— 33.00 —

 

A Descoberta Tinto

Casa da Passarella (O) — 28.00 —

 

Primitivo del Salento

Francesco Candido (Ve, MI) — 25.00/6.90/4.90 —

 

Pinot Noir, Yealands (V)

— 37.00/11.00/7.40 —

 

Syrah, Viña Falernia (Ve, PO)

— 28.00 —

 

Chorey-Les-Beaune

Domaine Maillard Père et Fils (MI) — 49.00 —

 

Pinot Noir Les Mougeottes

IGP Pays d’Oc — 25.00/6.90/4.90 —

 

Montepulciano d’Abruzzo, Organic

Colline Teramane, Montipagano (Ve, O) — 26.00 —

 

Rioja Crianza, Sierra Cantabria

— 36.50 —

 

Barolo DOCG, Ascheri (MI)

— 48.00 —

 

ROSÉ WINES

 

Zinfandel Rosé, De Gras

— 22.50/6.60/4.50 —

 

Pinot Noir Rosé, Lyme Bay

— 35.00/10.00/7.00 —

 

Château Gassier Organic

Côtes de Provence (O) — 28.00 —

 

AFTER DINNER DRINKS

 

Capitelli IGT, Anselmi

— 46.00/10.50 —

 

Entice, Hattingley Valley, Hampshire

— 48.00/12.00 —

 

QuiQuiRiQui Matatlan Mezcal

— 5.50 —

 

Casamigos Reposado

— 8.20 —

 

Gozenshu 9 Yuzushu Sake, Tsuji Honten

— 5.80 —

 

Rumbullion

— 5.00 —

 

FAIR. Belize Rum 5yo

— 5.50 —

 

Children’s

Arbor Children’s Menu

TO BEGIN

Mac ‘n’ Cheese

– 3.50 –

Soup of the Day.

– 3.50 –

Boiled Free Range Eggs and Soldiers.

– 3.50 –

Mixed Olives.

– 2.50 –

Bread & Dips.

– 2.50 –

MAINS

Saxon Splendour Sausage, New Potatoes, Onion Gravy.

– 5.50 –

Breaded Fingers of Cod, Hand Cut Chips, Garden Peas.

– 8.50 –

Tomato Risotto with Green Pesto.

– 5.50 –

Burger & Chips

– 8.50 –

DESSERTS

Chocolate Brownie

– 3.50 –

Selection of Ice Greams

– 2.50 –

Seasonal Fruit Salad

– 2.50 –

Pizza Menu

Pizza Menu

Pizza buffet menu

All pizzas are homemade, 12 inches, and cooked in our outdoor pizza oven.They’re traditional thin and crispy base and loaded with local ingredients. If you fancy something a bit different or extra spice on your toppings, let us know.

£15 per person (this includes 2 slices of pizza and 2 choices each of salads and sides)

Party size – min 20, max 60

Choose any two pizzas:

The Big Cheese (V)
Dorset Coastal Cheddar, Laverstock Mozzarella, Cherry Tomatoes

The Bigger Cheese (V)
Dorset Blue Vinney, Coastal Cheddar, Laverstock, Mozzarella, Rosary Goat’s Cheese

The Italian Caper
Capers, Anchovies, Halkidiki and Kalamata Olives, Rocket

Pig Out
Bath Pig Chorizo, Fennel, Peppers
(Add a bit of kick with chilli oil, or start a heatwave with our Dorset Naga chillis)

Hawaiian Hit
Ham Hock, Pineapple and Chilli oil

Bird in the Hand
Roast Chicken, Oyster Mushroom, Tarragon Pesto

Choose any two salads:

Red Cabbage Coleslaw, Caesar Salad, Tuscan Panzanella Salad

And two bits on the side:

Corn on the Cob, Honey Roasted Chicken Wings, Sticky Ribs, Garlic Bread, Potato Wedges, Sweet Potato Wedges

Events Buffet Menu

Buffet menu

Buffet options menu

Selection of Sandwiches
Halloumi Wrap
Cajun Chicken Wrap
Pulled Pork Wrap
Skinny Fries
Homemade Coleslaw
Mixed Lead Salad with House Dressing
Hand-Cut Chips
£15.00pp

Cream Tea
Traditional & Chocolate Chip Scones – Homemade & Fresh from the Oven
Dorset Clotted Cream & Jam
Served with a Pot of Tea (Choose from our range of Dorset Tea herb and green teas or go traditional with Earl Grey or English Breakfast.)
£7.50pp

Hog Roast Buffet
Crooked Soley Pulled Pork Belly
Bramley Apple Sauce
Sage & Onion Stuffing
Soft, Floured Baps
Mixed Leaf Salad
£12.50pp

Cheese and Charcuterie Platter
Selection of Dorset Cheeses
Salami, Chorizo & Ham Platter
Freshly Baked Flavoured Breads with Oils
Black & Green Olives
Pickled Onions & Gherkins
Caper Berries
Mixed Leaf Salad
£20.00pp

BBQ
Homemade Burger with Green House Relish
Saxon Splendor Sausages
Blackened Corn on the Cob
Green House Coleslaw
Mixed Leaf Salad
£15.00pp

Full Afternoon Tea
Selection of Traditional Finger Sandwiches
Traditional & Chocolate Chip Scones – Homemade & Fresh from the Oven
Dorset Clotted Cream & Jam
Freshly Baked Fancies
Served with a Pot of Tea. (Choose from our range of Dorset Tea herb and green teas or go traditional with Earl Grey or English Breakfast.)
£18.50pp

Finger Food
Broccoli & Blue Cheese Quiche
Chicken Tikka Drumsticks
Fish Goujons
Bath Pig Chorizo
Mini Pizzas
Cajun Coated Potato Wedges
Red Onion & Sweetcorn Fritter
Sour Cream & Chive Dip
£15.00pp

Mexican Theme
Chilli Con Carne
Guacamole
Tomato & Red Onion Salad
Southern Fried Chicken Wings
Tortilla Chips & Sour Cream
£15.00pp

Dessert Table
Chocolate Brownie
Rhubarb & Custard
Tart Tatin
Lemon Posset
Carrot and Walnut Cake
£10.00pp

Christmas & New Year

From office parties to a four-course New Year’s Eve feast, there’s a festive package to suit you. Have a browse, download our brochure, or call us on 01202 498900 to discuss a booking.

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