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Fixed Price Menu

Download Fixed Price menu here

Arbor’s Fixed Price Menu
Available 12:00 – 2:00pm | 5:30 – 6:30pm
2 courses – 19.00 | 3 courses – 23.00

Because of our commitment to and passion for using fresh, seasonal ingredients, we have deliberately left parts of the menu a little open to interpretation. This allows Andy and his team to use their creativity to bring you the very best of what’s on offer. Our staff will advise on daily specials and any alterations to the menu.

NIBBLES

Onion Bhajis. Gf, 
Arancini & Dips. V
Mixed Olives. Gf, Ve
Artisan Bread
Haloumi Bites & Saffron Mayonnaise

TO START…

Spring Soup of the Day

Some people never order soup, thinking it’s the obligatory afterthought of a reluctant chef. Not here. Only anti-grey-day spring vegetables make it into our steaming pot. So, if you’re normally a non-souper, it’s safe to ask about today’s liquid creation.

Crispy Spring Roll, Coconut and Lemongrass Broth and Satay Sauce 

The spring roll is chock-a-block with crunchy vegetables that are flavoured with sesame and coriander and is served on bed of greens with a broth packed full of ginger and a shot of lemongrass for a Thai-inspired dish. Roasted Peanut satay and a dash of green coriander pesto adds a pop of colour and a hit of flavour. VE

Slow Cooked Beef Shin, Beetroot Tortilla and Guacamole 

Rich and Flavoursome, this locally-sourced beef from Tim Johnson is cooked in Tex Mex spices for hours until meltingly soft and tender. The earthy beetroot tortillas contrast with the meaty richness of the beef and a serving of zingy Guacamole. An addition of dried coastal cheddar adds a delightful crunch, and a dollop of parsley crème fraiche provides the perfect foil for the spices.  This is finger food at its finest. DFO

Smoked Mackerel Pate, Torched Mackerel with Toasted Spelt Bread and Salted Cucumber 

Using super sustainable local mackerel, this full of flavour pate is complemented by the fresh simply torched fish and is served with home-made bread made with ancient grain. A fennel puree and dill oil partner compliment the fish perfectly. GFO

TO FOLLOW, FROM BAY, BARN AND BUTCHER…

Lemon and Spinach Falafel, Sundried Tomato Hummus and Chickpea Crackers

Herby and citrusy falafels are served with a rich chickpea tagine which is slow cooked and flavoured with fragrant Moroccan spices. A serving of tomato hummus and chickpea crackers sit perfectly alongside the tagine and chickpea patties. VE,GF

Slow Cooked Pork Shoulder, Braised Carrot 

Slow cooked pork shoulder braised in cider until soft and served with a cider sauce and garlic mash.

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.

Green House Burger and Hand-Cut Chips

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

Chef’s Seafood Plate

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

SIDE DISHES…

– all 3.50 –

Hand Cut Double-Cooked Chips. Df, V
Peas, Lettuce and Bacon. Gf
Simple, Fresh Greens. Gf, V
Rocket & Parmesan Salad  Gf
Confit Garlic Mash. Gf, V

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

7th June 5 Course Tasting Menu evening

June 7th Tasting Menu – download menu here

Thursday 7th June Arbor’s 5 Course Tasting Menu

The Tasting menu is £32 per person with your choice of a wine flight of 3 wines to match for an additional £12 per person; 5 wines to match for an additional £20 per person.

To Start                                        

Sea Bass Ceviche, Cucumber Sorbet

Matched with: Furleigh Estate Classic Cuvee’, Dorset

To Follow

Lyme Bay Scallop, Crispy Pigs Head, Burnt Apple Puree

Matched with: Loimer ‘Lois’ Gruner, Lower Austria

 For Main

Duo of English Rose Veal, Peas and Pancetta

Matched with: Pinot Noir Les Mougeottes, Pays d’ Oc

 To Follow

Strawberry Blancmange, eton mess ice cream

Matched with: Amarula Fruit and Cream Liquer(Cape Town) or English Oak Rose’

To Finish

Chocolate sponge Pudding, Chocolate Custard

Matched with: Pinot Noir Rose’ Lyme Bay’

All Day 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, Mrs Tee’s 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-

Lunch

Arbor Lunch Menu

FIXED PRICE MENU

Lunch (12.30pm – 2.30pm) 2 Courses – 19.00 | 3 Courses – 23.00

Download our Fixed Price Menu

 

SUNDAY IS ALL ABOUT THE ROAST

 

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 £19.00 and 3 courses £23.00

Please check with the team for today’s specials.

Main a la carte

Arbor Spring Dinner Menu – View the Dinner Menu here

NIBBLES

Onion Bhajis. Gf, Ve – 3.50
Arancini & Dips. V – 3.50
Mixed Olives. Gf, Ve – 3.50
Artisan Bread. – 5.50
Haloumi Bites & Saffron Mayonnaise – 4.50

TO START…

Slow cooked Beef Shin, Beetroot Tortilla and Guacamole – 8.50/12.50 –

Rich and flavoursome, this locally-sourced beef from Tim Johnson is cooked in Tex Mex spices for hours until meltingly soft and tender. The earthy beetroot tortillas contrast with the meaty richness of the beef and a serving of zingy Guacamole. An addition of dried coastal cheddar adds a delightful crunch, and a dollop of parsley crème fraiche provides the perfect foil for the spices. This is finger food at its finest. DFO

Smoked Mackerel Pate, Torched Mackerel with Toasted Spelt Bread and Salted Cucumber – 7 –

Using super sustainable local mackerel, this full of flavour pate is complemented by the fresh simply torched fish and is served with home-made bread made with ancient grain. A fennel puree and dill oil partner compliment the fish perfectly. GFO

Crab and Scallop Tortellini, Crab Bisque and Pickled Fennel – 10/13 –

With scallops from Lyme Bay and crab meat which is locally sourced, this fragrant saffron pasta dish is served with a warming bisque which is made from the shells of the crab, fennel and a boozy hit of brandy and Pernod. Pickled fennel adds a sharp hit of flavour and crispy celeriac adds texture.

Crispy Fluffetts Farm Hens Egg, Mushroom Textures, Stoney Cross Cheese – 7.50 –

Our favourite eggs are laid by happy chickens from Fluffetts Farm and are coated and fried so that the yolk oozes and glazes the earthy wild mushrooms. The award-winning Stoney Cross cheese compliments the mushrooms and the rich egg with its creamy texture. Brioche Croutons and Toasted Pine nuts add crunch and a toasty flavour. V

Crispy Spring Roll, Coconut and Lemongrass Broth and Satay Sauce – 6.50 –

The spring roll is chock-a-block with crunchy vegetables that are flavoured with sesame and coriander and is served on bed of greens with a broth packed full of ginger and a shot of lemongrass for a Thai-inspired dish. Roasted Peanut satay and a dash of green coriander pesto adds a pop of colour and a hit of flavour. VE

Spring Soup of the Day– 5.00 –

Some people never order soup, thinking it’s the obligatory afterthought of a reluctant chef. Not here. Only anti-grey-day spring vegetables make it into our steaming pot. So if you’re normally a non-souper, it’s safe to ask about today’s liquid creation.

TO FOLLOW, FROM BAY, BARN AND BUTCHER…

Tandoori Lamb Shank, Lamb Biryani and Apricot Chutney – 18 –

Slow cooked, this Lamb Shank from butcher of the year Walter Rose is delicately marinated with fragrant Indian spices and yoghurt and cooked until deliciously tender. It is placed in a hot oven to blister and blacken the skin for that authentic tandoori finish and is served alongside a rich lamb Biryani with aromatic cardamom rice and an Onion Bhaji and served with a tangy Apricot Chutney. GF

Pan Fried Pork Tenderloin, Braised Carrot and Pulled Pork Shoulder Lasagne – 18.50 –

You only need a simple seasoning to compliment Bishop Cannings flavoursome pork, which is pan fried and served slightly pink. The pork shoulder is slow cooked in a rich tomato sauce until tender, flaked down to create a rich ragu for the lasagne. The meat is layered between spinach pasta and a rich cheesy sauce and is cooked until it is bubbling hot and crispy round the edges. The addition of braised carrot adds sweetness and colour.

Creedy Carver Duck Breast with Confit Leg Suet Pudding and Garlic Mashed Potatoes – £18.50 –

In our opinion, the Creedy Carver Duck is the best that money can buy and is succulent, full of flavour and sourced from just over the border in neighbouring Devon. The breast is cooked until pink but with a crispy skin, the legs cooked in their own fat, shredded and encased in light fluffy suet pastry. The mash packs a subtle garlic hit that works well with the flavour of the bird and a broccoli puree adds vibrant colour. DFO

Stokes Marsh Steak with Portobello Mushroom– 8oz Rump 21.00/8oz Ribeye – 23.50 – Peppercorn sauce, add 1.00

Steak as it should be. Succulent ribeye and rump 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.

Lemon and Spinach Falafel, Sundried Tomato Hummus and Chickpea Crackers – 13.50 –

Herby and citrusy falafels are served with a rich chickpea tagine which is slow cooked and flavoured with fragrant Moroccan spices. A serving of tomato Hummus and Chickpea crackers sit perfectly alongside the tagine and chickpea patties. VE,GF

Coastal Cheddar and Chive Gnocchi, Pea and Mint Fritter, Toasted Pine Nuts -14.50 –

Light and fluffy potato dumplings, delectably moist are made with our favourite smooth cheddar from Ford Farm and are served with the most tender green peas and mint puree and a crispy fritter for texture.

Chef’s Seafood Plate – 18.00 –

We don’t want to overwork our seas. Instead, Andy selects the finest seasonal and sustainable catches, using his knowledge and passion to create a perfectly balanced dish of the most delicious fish and shellfish, straight from port to plate.

Market Whole Fish – Market Price –

The best, freshest fish from local quays, perfectly grilled. It may be world-class Bass from Poole or Lemon Sole from Lyme Bay – just ask. Check the board to see how it will be served today. Seafood for the soul.

SIDE DISHES…

– all 3.50 –

Hand Cut Double-Cooked Chips. Df, V
Peas, Lettuce and Bacon. Gf
Simple, Fresh Greens. Gf, V
Rocket & Parmesan Salad  Gf
Confit Garlic Mash. Gf, V

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

Desserts

Arbor Desserts

Rhubarb & Custard Cheesecake, Rhubarb Ripple Ice Cream
— 7.00 —
With fresh rhubarb from the New Forest layered between a buttery shortbread base and a luxurious vanilla custard cream cheese filling, this cheesecake is the ideal comfort food and is served with a generous dollop of our unique rhubarb ripple ice cream to give you that extra rhubarb tang.

Baked Chocolate Cookie, Chocolate Spread Parfait
— 7.00 —
We can’t think of a better way to get your chocolate intake (yes, this is a thing!).We take a freshly baked cookie straight from the oven and serve it with an indulgent nutty chocolate spread parfait with candied hazelnuts for that double chocolate hit.

Banana Strudel, Condensed Milk Ice Cream
— 7.00 —
Sticky toffee bananas are tightly wrapped within an elegant layer of filo pastry, dotted with chocolate and baked for a satisfyingly crispy dessert. Served alongside a humble scoop of condensed milk ice cream to set things off. A fresh twist on the original apple strudel!

Gooseberry Crumble, Gooseberry Sorbet, Toasted Granola
— 7.00 —
Fresh gooseberries are sweetened and covered in a comforting oaty crumble lid. Served with a fresh and light gooseberry sorbet and toasted granola for texture. Gf, Ve

Jelly & Ice Cream
— 7.00 —
Evoking fond memories of childhood, our jelly & ice cream is a sophisticated adult version of a childhood classic, but with a modern botanical twist.The jelly is set with elderflower, Conker gin and fresh berries and is teamed with an indulgent scoop of honeycomb ice cream. Light and fresh to finish the meal – and it’s gluten free!  Gf, Ve

Selection of Dorset & Somerset Cheeses
— 9.50 —
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.

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.

Quinta do Infantado NV 10-Year-Old Tawny Port
– 75ml / 8.00 –
Light tawny in colour, with flavours of dried fruits and hints of citrus fruits, this port is medium weight in the mouth and elegant with a long finish.

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.

Entice, Hattingley Valley, Hampshire
— 37.5cl 48.00 / 75ml 12.00 —
Entice is an elegant dessert wine. Pale gold with powerful aromas of peach and elderflower. Crisp acidity balances perfectly with the late harvested Bacchus to give a honeyed finish.

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

DESSERT COCKTAILS

Mint & Chocolate Martini
– 9.00 –
A decadent liquid dessert – vodka and Crème de Menthe, shaken and poured over layers of Baileys Irish Cream and chocolate syrup. Topped with double cream sprinkled with chocolate and a fresh mint leaf.

Espresso Martini
– 8.50 –
Vodka, Kahlua, Espresso, Gomme Syrup. Adapted from the 1983 ‘Vodka Espresso’ invented at the Soho Brasserie, London. Forget the ‘Vodka Red Bull’, this is the connoisseur’s way of combining caffeine and vodka.

The Terrace Menu

Download Sample Terrace Menu
Download Sample Terrace Menu

Eat al fresco, cool down with a cocktail, watch the wildlife. All dishes served on The Terrace or inside at the bar if the weather turns.

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

Bar Menu

DAYTIME DINING… Available 10am – 5pm

Croissant or Pastries – £2.20 –
Slice of cake – £3.50 –
Freshly baked scone with preserve – £3.50 –
Toasted teacake – £3.50 –
Toasted brown or white sliced – £2.50 –
Cream tea – £7.50 –

SANDWICH MENU… Available 12pm – 5pm
Served on brown or white bloomer bread with salad garnish and homemade crisps.
A choice of Ham, Cheese, Salmon
Served with
Pickle, Tomato or Red Onion
–£6.50 – (Add a bowl of soup – £2.50)
Club sandwich on granary bread – £8.50 –

ALL DAY MENU… Available 12pm – 9.30pm
Mixed Olives; Artisan Bread; Arancini & Dips; Onion Bhajis; Mixed Nuts
– £3.50 each–

HOT DISHES…
Today’s Soup & Crusty Bread – £4.50 –
Crab Risotto – £8.50 –
Beer Battered Fish & Hand Cut Chips with Homemade Tartare Sauce
– £12.50 –
Stokes Marsh 8oz Sirloin Steak with Portobello Mushroom –£20.50 –
Stokes Marsh Burger & Hand Cut Chips – £11.50 –
Chef’s Seafood Plate – £17.00 –

COLD DISHES…
Caesar Salad – £6.50 –
Grilled Chicken Caesar Salad – £9.00 –
Warm Chicken Salad – £8.50 –
Selection of Dorset & Somerset Cheeses – £9.50 –

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

— 38.00/5.80 —

 

Rumbullion

— 5.00 —

 

Gozenshu 9 Yuzushu Sake, Tsuji Honten

— 38.00/5.80 —

 

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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