Menus

Breakfast

Choice of various Teas or Freshly Brewed Coffee

Orange Juice

Burrow hill apple Juice

Yogurt

Porridge

A Selection of Cereals and Dorset Museli

To Follow

Full English Breakfast

Bacon, Ivan Thompson award winning Sausage, Eggs, Tomato, Mushrooms

Stornoway Black Pudding

White or Brown Toast

A Selection of Preserves

 

Lunch Monday - Saturday

Ash House Hotel Lunch menu

1 course as priced, 2 courses £12.50, 3 courses £17.50

Sides

Homemade bread 95p, Garlic bread 1.95,

Dressed side salad 2.75, selection of seasonal vegetables 2.75,

Hand cut triple cooked chips 1.95

Starters

Soup of the day, fresh homemade bread. £5.50

*

Confit duck ballotine, red onion and orange marmalade, baby leaves, garlic crostini. £6.50

*

Red wine poached conference pear, grilled goats cheese, dressed leaves, pickled walnuts. £5.95

 

Chili, ginger and garlic baby squid, cannelle cucumber salad, lime vinaigrette. £6.75

Mains

Honey roast gammon ham, free range fried egg and triple cooked chips.£8.50

*

Beer battered haddock fillet, garden pea puree, balsamic reduction, triple cooked chips. £10.50

*

Award winning “Sausage Shed” pork sausages served with chive mash and red onion gravy £9.75

*

Char grilled halloumi, roasted golden beetroot, mixed leaf salad, cherry vine tomatoes, parmesan crisps. £9.95

*

Cornish moules steamed in white wine, cream, shallots and garlic and served with triple cooked chips £5.50/£9.95

 

Puddings @ £5.95

Classic pear tart tatin, stem ginger ice cream

*

Homegrown Bramley apple Cambridge burnt custard,

almond shortbread biscuit.

*

Glazed figs, banana parfait, pistachio tuille biscuit

*

Warm chocolate and walnut brownie, vanilla bean ice cream, fruit compot

Ash House Hotel Sunday Lunch 

1 course as priced, 2 courses £15.00, 3 courses £20.00

Sides

Homemade bread 95p, Garlic bread 1.95,

Dressed side salad 2.75, selection of seasonal vegetables 2.75,

Hand cut triple cooked chips 1.95

Starters

Soup of the day, fresh homemade bread. £5.50

*

Confit duck ballotine, red onion and orange marmalade, baby leaves, garlic crostini. £6.50

*

Red wine poached conference pear, grilled goats cheese, dressed leaves, pickled walnuts. £5.95

 

Chili, ginger and garlic baby squid, cannelle cucumber salad, lime vinaigrette. £6.75

Mains

Traditional roast sirloin of beef with all the trimmings £13.50

 

Honey roast gammon ham, free range fried egg and triple cooked chips.£10.50

*

Beer battered haddock fillet, garden pea puree, balsamic reduction, triple cooked chips. £12.50

*

Award winning “Sausage Shed” pork sausages served with chive mash and red onion gravy £10.75

*

Char grilled halloumi, roasted golden beetroot, mixed leaf salad, cherry vine tomatoes, parmesan crisps. £11.95

*

Cornish moules steamed in white wine, cream, shallots and garlic and served with triple cooked chips £6.50/£10.95

 

Puddings @ £5.95

Classic pear tart tatin, stem ginger ice cream

*

Homegrown Bramley apple Cambridge burnt custard,

almond shortbread biscuit.

*

Glazed figs, banana parfait, pistachio tuille biscuit

*

Warm chocolate and walnut brownie, vanilla bean ice cream, fruit compot

Ash House Hotel Dinner menu Autumn 2011

Starters

Soup of the day, homemade fresh bread. 5.75

*

Local wood pigeon breasts, curly kale, roast shallots, forced rhubarb reduction, pancetta lardons. 6.25

*

Chili, ginger and garlic baby squid, canelle cucumber salad, lime vinaigrette. 6.75

*

Red wine poached conference pear, grilled goats cheese, dressed leaves, pickled walnuts. 5.95

*

Confit duck ballotine, red onion and orange marmalade, baby leaves, garlic crostini. 6.50

 

Mains

Roasted salmon supreme, crispy skin, honey, soy and sesame roasted vegetables, crushed saffron and spinach potatoes, paprika butter. 14.95

*

Tenderloin of pork, bramley stuffing, sage and onion croquettes, baby spinach, black pudding, Burrow hill cider reduction 15.55

*

Red legged partridge, stuffed with cumin and apricot, baby carrots, celeriac puree, game chips, rich wine and veal jus 16.85

*

Venison haunch, cooked pink, braised red cabbage, dauphinoise potato, chocolate sauce, salsify crisps 16.50

*

Warm green bean, halloumi and potato salad with olives, and parmesan, balsamic reduction 13.95

 

Puddings all 5.95

Glazed figs, banana parfait, pistachio tuille biscuit

*

Classic pear tart tatin, stem ginger ice cream

*

Warm chocolate and walnut brownie, vanilla bean ice cream, fruit compot

*

Home grown bramley apple Cambridge burnt custard, shortbread biscuit.

*

Selection of local cheeses, fudges biscuits 7.50