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Christmas & New Year

New Year’s Eve menu

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.

Arbor Dinner Menu

Arbor Dinner Menu – View the Dinner Menu here

NIBBLES

Crispy Squid, Tartar Sauce. Gf, Df, Nf – 5.50
Chickpea Crackers, Olive Tapenade. Gf, Ve, Nf – 3.50
Onion Bhajees. Gf, Ve, Nf – 4.00
Curried Cauliflower, Katsu Sauce. Gfo, Ve, Nf – 4.00
Mixed Olives. Gf, Ve, Nf – 4.50
Artisan Loaf, Sun-Dried Tomato Butter. V, Nfo – 5.50
Halloumi Bites, Sweet Chilli Mayonnaise. V, Nf – 4.50

TO START…

Gin-Cured Chalk Stream Trout, Cucumber and Apple, Avocado Purée – 9.00 –

Sustainable farmed Trout is cured for at least 24 hours in salt and sugar and a generous amount of local conker Gin. Then diced and mixed with refreshing and crunchy apple and cucumber and finished with a creamy avocado puree.Nf, Df, Gf

Beef Scrumpet, Beetroot Purée, Beetroot Slaw– 8.50 –

Slow cooked cuts of beef, such as cheek and featherblade are cooked until falling apart and mixed with herbs and then rolled in breadcrumbs, served with a bright beetroot puree for crisp tartness and a beetroot slaw for crunch.Df, Nf

Dorset Rarebit, Rye Sourdough and IPA Onion Rings – 8.00 –

Cheese on Toast given the Arbor makeover. Tangy rich Ford Farm Coastal Cheddar is melted into a thick sauce made with Whitstable Bay pale ale and grilled till bubbling on sharp sourdough. Served with crunchy, beery onion rings and a pickled apple purée. V, Nf

Ham Hock Terrine, Piccalilli – 8.50 –

A staple Winter terrine which never fails to please. Slow-cooked ham, prepared simply as its flavour needs no help. Served with warm House made toasted Rye Sourdough. A vibrant and tangy piccalilli accompanies to add a bit of zing. Nf, Df, Gfo

Carpaccio of Celeriac and Apple, Celery and Pine Nut Salad – 7.50 –

Raw celeriac and apple compressed in English truffle oil and tarragon, served on top of a Waldorf-inspired salad. Crunchy celeriac and apple is mixed with celery, grapes and vegan mayonnaise. Toasted pine nuts are added last minute for crunch. A light starter, humble ingredients, wonderful flavours. Gf, Ve, Nfo

Seasonal Soup of the Day– 6.50 –

Some people never order soup, thinking it’s the obligatory afterthought of a reluctant chef. Not here. Only suitably autumnal goodies make 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. Gfo, Nfo

TO FOLLOW, FROM BAY, BARN AND BUTCHER…

Chargrilled Butternut Squash, Sun-dried Market Fish Tomato Polenta, Smoked Tomato Purée – 15.50 –

Steak and Chips vegan style! Chargrilled squash is served with polenta chips flavoured with fresh herbs and garlic. Our own smoked tomato ketchup with a braised marmite lettuce adds crunch and depth of flavour to this wonderfully indulgent but healthy dish.Ve, Gf, Nf, Df

Slow-Cooked Shoulder of Pork, Cider Gravy, Crushed Celeriac & Apple – 19.50 –

Slow cooking on a low heat for this cut of Crooked Soley Pork, braised in our favourite Sheppy’s cider from Somerset, cooked until falling off the bone. It is served with a creamy crushed celeriac mash and roast chantenay carrots.Gf, Nf, Dfo

Slow-Cooked Lamb Shank, Lamb Bacon and Butter Bean Pasty – 22.50 –

Our lamb shanks are slowly simmered in red wine, rosemary and garlic and cooked until almost falling off the bone. Served with a pasty made with in-house-cured lamb bacon, butter beans and carrots. Creamy butter bean purée and a rich lamb sauce round off this simple yet comforting dish.Nf

Venison Loin, Beetroot and Juniper Dumpling, Casserole – 23.50 –

Super lean venison cooked medium rare, then pan fried to develop the roast meat flavour and crust. This is how we recommend it, but if you prefer well done, that’s fine. (You’re the boss!) Served with a herby, peppery beetroot dumpling and a side of rich casserole made with venison saddle trimmings. Nf, Df

8oz Stokes Marsh Ribeye Steak, Cherry Vine Tomatoes, Field Mushroom – 24.00 – Peppercorn Sauce +1.50 Nf, Gf, Dfo – Garlic and Herb Butter +1.50 Nf, Gf – IPA Onion Rings +2.50 Nf, Df

Steak as it should be. Succulent Ribeye from Tim Johnson’s roaming Hereford-Angus crossbred herd, dry hung for 28 days for flavour and tenderness. Served with crunchy twice-cooked chips, sweet vine tomatoes and field-fresh mushroom.Nf, Dfo, Gfo

Smoked Artichoke Risotto, Barber’s Cheddar and Confit Artichokes– 15.00 –

Naturally sweet and smoky artichokes are cooked until just soft and smoked again, folded into a super creamy risotto of Barber’s cheddar, speckled with crunchy apple and pear for a fresh tangy hit. Topped with artichoke crisps, shards of crunchy
cheddar, and micro herbs.Gf, Nf, Veo

Chef’s Sustainable Fish Special – 21.00 –

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, Nf
Sun-Dried Tomato and Polenta Chips. V, Gf, Nf
Simple Seasonal Greens. Gf, Veo, Dfo, Nf
Buttered New Potatoes.  Gf, V, Veo, Nf
Creamed Sprouts and Bacon. Gf

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

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

Crispy Squid, Tartar Sauce. Gf, Df, Nf – 5.50
Chickpea Crackers, Olive Tapenade. Gf, Ve, Nf – 3.50
Onion Bhajees. Gf, Ve, Nf – 4.00
Curried Cauliflower, Katsu Sauce. Gfo, Ve, Nf – 4.00
Mixed Olives. Gf, Ve, Nf – 4.50
Artisan Loaf, Sun-Dried Tomato Butter. V, Nfo – 5.50
Halloumi Bites, Sweet Chilli Mayonnaise. V, Nf – 4.50

TO START…

Dorset Rarebit, Rye Sourdough and IPA Onion Rings

Cheese on Toast given the Arbor makeover. Tangy rich Ford Farm Coastal Cheddar is melted into a thick sauce made with Whitstable Bay pale ale and grilled till bubbling on sharp sourdough. Served with crunchy, beery onion rings and a pickled apple purée. V, Nf

Carpaccio of Celeriac and Apple, Celery and Pine Nut Salad

Raw celeriac and apple compressed in English truffle oil and tarragon, served on top of a Waldorf-inspired salad. Crunchy celeriac and apple is mixed with celery, grapes and vegan mayonnaise. Toasted pine nuts are added last minute for crunch. A light starter, humble ingredients, wonderful flavoursVe, Gf, Nfo

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

Crispy Beef Tongue, Beef Fat Beets, Beetroot Ketchup

Tongue is an unfairly forgotten cut of meat. We bring it to the table with vivid colours and earthy flavours, cooked until delicate then rolled in breadcrumbs ready for the fryer. Vibrant purple and yellow beets are slow-braised in beef dripping to enhance richness. All topped off with a piquant beetroot ketchup.Gfo

TO FOLLOW, FROM BAY, BARN AND BUTCHER…

Smoked Artichoke Risotto, Barber’s Cheddar and Confit Artichokes

Smoked Jerusalem artichokes folded into a super creamy risotto of Barber’s cheddar, speckled with crunchy apple and pear for a
fresh tangy hit. Topped with artichoke crisps, cheddar shards and micro herbs.Gf, Nf, Veo

6oz Rump Steak, Portobello Mushroom

Peppercorn Sauce – 1.50 – Nf, Gf, Dfo
Garlic and Herb Butter – 1.50 – Nf, Gf

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 Wild River 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!

Char Siu Pork Ribeye, Prawn Toast, Pork Broth

Bishop Cannings pork glazed with a traditional Chinese BBQ sauce, slow cooked until bubbling. The cooking liquor makes a super intense broth for the pork to sit in. Served with a fragrant spiced prawn and sesame toast. Nf, Df

Chicken Kiev, Caesar Salad

Two classics combined. Tender, juicy chicken breast oozing with rich herby garlic butter, rolled in bread crumbs and fried till crisp. Served with a crispy, crunchy cheesey salad.Nf

SIDE DISHES…

– all 3.50 –

Twice-Cooked Chips. Df, Veo, Gfo, Nf
Mushroom and Tarragon Polenta Chips. V, Gf, Nf
Simple Seasonal Greens. Gf, Veo, Dfo, Nf
Buttered New Potatoes.  Gf, V, Veo, Nf
Honey-Roasted Carrots, Dukkah Spice. Gf, V, Dfo, Nfo

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

Sunday Lunch

We serve our seasonal lunch menu 7 days a week, but of course on Sundays we add two traditional Sunday Roasts, 3 courses £25.00.

Please check with the team for today’s specials.

Desserts

Arbor Desserts

Sticky Gingerbread, Toffee sauce, Christmas pudding ice cream — 8.50 —
A spiced ginger beer cake, doused in toffee sauce and treacle, baked with brown sugar, served alongside a festive scoop of house made Greenhouse Christmas pudding ice cream. The perfect boozy accompaniment to the season.Nfo
Goes well with 50ml Courvoisier Brandy, 9.00

Treacle Tart with Roasted Pumpkin Ice Cream — 8.00 —
Lemony zesty treacle tart, sweet and indulgent, is served with a good dollop of winter ice cream made from pumpkin roasted with brown sugar and spices. Crunchy toasted pumpkin seeds are folded into caramel to make a brittle for added crunch.Nf
Goes well with 50ml Amaretto Liquer, 9.00

Saffron and Lime Poached Pear, Coconut Sorbet, Pistachio Crumble — 8.50 —
Pears are given a sprucing up by poaching in a saffron and lime syrup, served with a crunchy nutty pistachio crumble and a creamy coconut sorbet.Ve, Gf, Df
Goes well with Wintertide Negroni, 9.00

Irish Cream Crème Brûlée, Chocolate Chip Shortbread — 8.00 —
Simplicity at its best, Irish Cream Liqueur bound with Dorset double cream and set into a velvet custard served with a generous slice of chocolate chip shortbread. What’s not to like?Gfo, Nf
Goes well with Pellar Riesling Ice Wine 2015, 12.50

Chocolate and Roast Chestnut Delice with Coffee and Chocolate Sorbet — 8.50 —
A favourite of ours. The delice is filled with roasted chestnut purée, slightly salty to complement the bitter chocolate. Served with a coffee and chocolate sorbet and a light-as-a-feather aerated chocolate. Chocolate lovers – you’re in heaven.Nf
Goes well with Two Swallows Rum, 8.00

Selection of Dorset & Somerset Cheeses
— 10.50 —
Generous helpings & a wide range of award-winning local cheeses. All served up with homemade biscuits & a beautifully tangy
Gfo Nf chutney on Arbor’s famous cheese tree.
Goes well with 75ml Fonseca 10 Year Old Tawny Port, 8.00

MINI PUDS – 5.00 – 

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

White Chocolate and Raspberry Blondie Bites. Nf
Sugared Churros, Chocolate Sauce and Lime Curd. Nf
Honeycomb Crunchies. Gf, Nf

AFTER DINNER TIPPLES

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.

Monbazillac, Château La Sabatière, 2015
—  75ml 7.00  —
A majestic dessert wine, made from the Semillon grape, from the South West of France, that really goes beautifully with our local favourite Dorset Blue Vinney cheese.

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.

Peller, Riesling Ice Wine, 2015
— 37.5cl 50.00 / 75ml 12.50 —
Something different, and very special. Naturally frozen Riesling grapes are hand-harvested at -10°C. The intense fruity flavour comes from being pressed frozen, releasing only one drop of pure extract from each grape.

Whisky & Malt
Chivas Regal,12yr, 25ml – 4.50
Glenlivet 12yr, 25ml – 4.50
Dalwhinnie, 25ml – 5.00
Yamazaki, 25ml – 5.20
Macallan Gold, 25ml – 5.20

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

Winter Wonderland Gin Cocktail – 9.50 –
Winter warmer, mixing gin, brandy, ginger beer and cranberry. Finished with a spritz of lime and a sprig of mint.

Fairtrade Espresso Martini
– 9.00 –
The connoisseur’s way of combining two of the world’s greatest pick-me-ups: caffeine & vodka. Black Cow vodka, coldbrewed Gorilla Maraba Coffee Liqueur, a shot of espresso and sugar. £1 per bottle sold donated to The Gorilla Organisation!

Bar Menu

All Day Menu

Download all day menu here

Breakfast

Ask staff about our gluten-free and dairy-free ranges.
Going out for the day? Our chefs can prepare a picnic in a basket for you. Prices from £25 per person.

CONTINENTAL BREAKFAST

Please help yourself to pastries, cereal, fresh fruit salad, yoghurt and a selection of fruit juices. All available from the breakfast buffet.

Locally Sourced Breakfast Df
Fried, scrambled or poached eggs, traditional pork sausage and bacon, Portobello mushroom, tomato & Stornoway black pudding.

Locally Sourced Vegetarian Breakfast Df, Veo
Fried, scrambled or poached egg, vegetarian sausage, Portobello mushroom & tomato, baked beans. Vegan option available.

Toasted Bagel, Severn & Wye Valley Smoked Salmon and Fluffets Farm Free Range Scrambled Eggs  Dfo

Omelette Dfo, Gfo
Three-egg omelette with your choice of filling.

Two Soft Boiled Eggs with Soldiers  Df, Gfo

Porridge Dfo, Gfo
With honey, golden syrup or plain.

Pancakes
Two pancakes, blueberry compote and vanilla yoghurt.

Avocado on Toast Ve
Avocado on rustic toasted bread, mixed seeds and homemade tomato spread.

Coastal Cheddar Cheese and Cut Wiltshire Ham

BREAKFAST DRINKS

Glass of Prosecco 7.50

Glass of Champagne 11.00

Dorset Blood Mary 8.00
Black Cow vodka, tomato juice, seasoning.

Coffee and Dorset Tea

Espresso
Single Shot 2.80
Double Shot 3.50

Macchiato 3.50
Single shot of espresso topped with a dash of foam.

Americano  3.50
Double shot of espresso topped with hot water.

Latte 3.50
Double shot of espresso with steamed milk.

Hot Chocolate 3.50
Dark drinking chocolate with steamed milk, topped with a dash of foam and a dusting of chocolate.

Cafe Mocha 3.50
Double shot of espresso, dark drinking chocolate with streamed milk, topped with a dash of foam and a dusting of chocolate.

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

 

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