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Arbor Dinner Menu

Arbor Summer Dinner Menu – View the Dinner Menu here

NIBBLES

Crispy Squid, Lemon Aioli. Gf, Df – 5.50
Chickpea Crackers & Hummus. Gf, Ve – 3.50
Onion Bhajees. Gf, Ve – 3.50
Crispy Cauliflower, Katsu Sauce. Ve – 3.50
Arancini & Dips. – 4.00
Mixed Olives. Gf, Ve – 4.50
Artisan Loaf, Yeast Extract Butter. V – 5.50
Halloumi Bites, Sweet Chilli Mayonnaise. V – 4.50

TO START…

New Forest Crab Mayonnaise, Crumpet, Apple and Fennel Salad, Brown Crab Butter Sauce – 9.50 –

Hand-picked white crab meat bound with mayonnaise, chives and a squeeze of lemon. Served on a light, freshly baked fluffy dill crumpet and a buttery brown crab sauce. Crunchy shaved apple and fennel add sweetness and bite.

Isle of Wight Tomato and Laverstoke Buffalo Mozzarella Tart – 8.50 –

Ripe-to-perfection tomatoes from the Isle of Wight are simply prepared with olive oil and a dash of balsamic to bring out their incredible flavour. Creamy mozzarella from the fantastic Laverstoke Park Farm complements the rich tomato fondue – all sitting in a crispy pastry case. V

Coronation Chicken Terrine, Parfait and Apricot Purée – 8.00 –

Chicken thighs marinated in classic curry spices are combined with vibrant green pistachio nuts and plump apricots, cooked in a terrine then pressed. Served with a chicken liver parfait and a tangy apricot purée. A combination fit for a queen. Kings welcome to try, too. Gfo

Sea Bream Ceviche, Lime and Tequila Mayo, Guacamole – 7.50 –

Fresh-off-the-boat Sea Bream is given a squeeze of lime and a dash of tequila last minute for a light cure. Tangy mayonnaise and spicy guacamole complement the raw fish perfectly. A vibrant Pico de Gallo of Isle of Wight tomatoes and coriander bring it all together. Tortilla chips for scooping crunch. Gf, Nf

Salad of Baby Vegetables, Shoots, Hummus and Olive Crumb – 7.00 –

Summery baby vegetables selected for seasonality, quality and freshness – carrots, fennel, beetroot, radish etc – are prepared cooked, raw and pickled for complex textures and flavours. Creamy hummus topped with crunchy olive crumb provides the bed. Finished with dressed shoots and leaves. Gf, Ve

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 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…

Crooked Soley Pork Fillet, Scotch Egg, Bacon Jam and Pickled Onion – 19.50 –

A porky picnic feast. Fluffets free-range soft boiled egg encased in our own minced pork meat. Served alongside super tender Crooked Soley pork fillet. Trimmings: sweet, sour and salty bacon jam, a roast apple fondant and scorched onion pickled in malt vinegar. Dfo

8oz Stokes Marsh Sirloin Steak with Portobello Mushroom – 24.00 – Peppercorn Sauce plus 1.00 – Dorset Blue Vinney Butter plus 1.00

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

Ratatouille Suet Pudding, Olive Oil Mash, Green Sauce – 16.50 –

Freshly hand-made suet puddings stuffed with tomatoey Mediterranean vegetables are steamed then served crisp for texture. Accompanied by a dairy-free olive oil mash and a bright green herby sauce of basil, parsley, gherkins and capers. A dish rich in flavour but light enough for summer. Ve, Gf

Roasted Jerk Cauliflower, Charred Corn, Sweetcorn Salsa, Rice and Peas – 15.00 –

Cauliflower is roasted in a spice mix of cinnamon, nutmeg, ginger and hot chillies. Served with a fresh cooling charred sweetcorn salsa and a side of fragrant rice and fresh summer peas. Gf, Ve

Rack of Lamb, Crispy Glazed Sweetbreads, Pea Purée and Charred Leak  – 20.50 –

Juicy tender lamb chops cooked on the rack, served pink with the fat rendered until crisp. We take the sweetbreads and deep fry, think KFC, then glaze with honey, mint and a dash of Minus 8 vinegar. Puréed summer peas add fresh, vibrant sweetness, balanced by a braised leek, charred for a savoury smack. Gf

Summer Greens Risotto with Old Winchester Cheese and Baby Herbs -15.00 –

We take all the greens synonymous with summer – peas, broad beans, courgettes and chard – and cook with risotto rice. Instead of the Italian approach, we use Old Winchester, a tangy nutty entirely veggie New Forest Cheese. The greens and cheese go together like a dream. Dressed with fragrant baby herbs. V

Creedy Carver Duck Breast, Duck Heart Bao, Carrot and Ginger Purée – 18.50 –

Our favourite ducks from Devon need no gimmicks. They’re cooked simply for a crispy skin and pink meat. The hearts are slow cooked for hours in chicken jus, soy, ginger and sesame until super tender and packed with intense duck flavour. They’re then shredded and stuffed into a soft bao dumpling for a steam. Finished with a carrot and ginger purée and rich duck liquor.

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
Sun-Dried Tomato and Cheddar Polenta Chips. 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

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

Crispy Squid, Lemon Aioli. Gf, Df – 5.50
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…

Salad of Baby Vegetables, Shoots, Hummus and Olive Crumb 

Summery baby vegetables selected for seasonality, quality and freshness – carrots, fennel, beetroot, radish etc – are prepared cooked, raw and pickled for complex textures and flavours. Creamy hummus topped with crunchy olive crumb provides the bed. Finished with dressed shoots and leaves. Gf, Ve

Sea Bream Ceviche, Lime and Tequila Mayo, Guacamole

Fresh-off-the-boat Sea Bream is given a squeeze of lime and a dash of tequila last minute for a light cure. Tangy mayonnaise and spicy guacamole complement the raw fish perfectly. A vibrant Pico de Gallo of Isle of Wight tomatoes and coriander bring it all together. Tortilla chips for scooping crunch. Gf, 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

Coronation Chicken Terrine, Parfait and Apricot Purée

Chicken thighs marinated in classic curry spices are combined with vibrant green pistachio nuts and plump apricots, cooked in a terrine then pressed. Served with a chicken liver parfait and a tangy apricot purée. A combination fit for a queen. Kings welcome to try, too. Gfo

TO FOLLOW, FROM BAY, BARN AND BUTCHER…

Roasted Jerk Cauliflower, Charred Corn, Sweetcorn Salsa, Rice and Peas

Cauliflower is roasted in a spice mix of cinnamon, nutmeg, ginger and hot chillies. Served with a fresh cooling charred sweetcorn salsa and a side of fragrant rice and fresh summer peas. Gf, Ve

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!

Warm Chicken Salad

Juicy free range chicken breast on a bed of crispy mixed leaf salad, seasonal baby veg, and tangy Old Winchester cheese. Gf

Crooked Soley Pork Fillet, Bacon Jam and Pickled Onion

Tender best fillet of Crooked Soley pork with trimmings of sweet, sour and salty bacon jam, a roast apple fondant and scorched onion pickled in malt vinegar. Df

SIDE DISHES…

– all 3.50 –

Twice-Cooked Chips. Df, Veo, Gfo
Sun-dried Tomato and Cheddar Chips. 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, 3 courses £25.00.

Please check with the team for today’s specials.

Desserts

Arbor Desserts

Charred Watermelon, CucumberJelly, Pimm’s Sorbet — 8.00 —
Our healthy option. Nothing says summer more than Pimm’s, so we’ve turned it into a dessert! A cool fruity Pimm’s sorbet sits centre stage surrounded by charred watermelon, a wobbly cucumber and mint jelly, and a purée of flash-cooked New Forest strawberries. Refreshingly seasonal. Gf, Ve, Nf
Goes well with: Liberty Fields vodka & cucumber-watermelon tonic, 9.00

Salted Caramel Tart, Pecan Brittle, Pecan Butter & Maple Ice Cream — 8.50 —
Luxury. Decadence. Crunch. Salted caramel tart, with thin and crispy sweet pastry base, is set in the oven until it’s just wobbly. Served with homemade ice cream and a sweet pecan brittle. V
Goes well with: Pinot Noir Rosé, Lyme Bay, 7.00

Maple Roast Peach, Granola, and Raspberry Sorbet — 8.50 —
A vegan dessert you’ll be protecting from other guests’ invading spoons. Peaches are roasted until oozing then glazed with proper maple syrup. A gluten-free granola with freeze-dried raspberries and whole almonds adds crunch. Served with a tart raspberry sorbet. Ve, Gf
Goes well with: Peach Cobbler, 5.50

Toffee Apple Mille Feuille, Rum Caramel, Ginger Pastry Cream, Tarragon Ice Cream — 8.00 —
Chef’s favourite Granny Smith apples are warmed in a rich salted dark rum caramel until lightly crunchy. Baked filo pastry shards and an airy ginger pastry crème accompany the rich apple. Aromatic tarragon ice cream adds an anise finish to the dish. V, Nf
Goes well with: Two Swallows Rum & Coke, 9.00

Strawberry & White Chocolate Cheesecake, Eton Mess — 8.50 —
Arbor’s take on a classic. Local New Forest strawberries are blended into a light and creamy white chocolate cream cheese. Baked until just set and bruléed for richness. Served with a strawberry ripple ice cream, and crisp shards of meringue. V, Nf
Goes well with: Floral Gin Spritz, 9.50

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: Peller, Riesling, Ice Wine 2015, 12.50

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

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

Floral Gin Spritz – 9.50 –
A truly summery spritz: Bournemouth Pothecary gin topped with prosecco and finished with our favourite tonic: Cucumber and Watermelon Double Dutch.

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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