Sample 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

 

The Orangery Brasserie 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

*

Red wine spiced poached pear served with grilled somerset goats cheese £5.75

*

Haddock goujons served with homemade tartar sauce £5.95/£10.25

*

Cornish mussels lightly steamed in white wine, shallots, garlic and cream £5.95/£10.50

*

Chicken liver parfait, onion marmalade and melba toast £6.25

Mains

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

*

Beer battered haddock served with triple cooked chips and a pea puree £10.50

*

Warm green bean, halloumi and potato salad with olives, and parsnip ribbons, balsamic reduction £9.95

*

Minute steak served with triple cooked chips and a salad garnish £9.50

*

Local gammon ham, garden egg and triple cooked chips £9.50

 

Puddings @ £5.95

 

Fruit compot Cambridge burnt custard,

almond shortbread biscuit.

*

Sticky toffee pudding served with toffee sauce and vanilla ice cream

*

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

*

Lemon posset with a hazelnut tuille

*

Selection of local cheeses £7.50 (£2 supplement on meal deal)

 

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

*

Red wine spiced poached pear served with grilled somerset goats cheese £5.75

*

Haddock goujons served with homemade tartar sauce £5.95/£10.25

*

Homemade ravioli of mushrooms and Dorset Red cheese, with a walnut and pecorino pesto £6.50

*

Chicken liver parfait, onion marmalade and melba toast £6.25

 

Mains

Roast sirloin of beef with all the trimmings £13.25

*

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

*

Panko crumbed plaice fillet served with triple cooked chips and a pea puree £10.50

*

Warm green bean, halloumi and potato salad with olives, and parsnip ribbons, balsamic reduction £9.95

*

Home made beef burger on a seeded bun with triple cooked chips £9.25

(cheese or bacon £1.50 supplement on menu)

*

Local gammon ham, garden egg and triple cooked chips £9.50

 

Puddings @ £5.95 

Fruit compot Cambridge burnt custard,

almond shortbread biscuit.

*

Sticky toffee pudding served with toffee sauce and vanilla ice cream

*

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

*

Lemon posset with a hazelnut tuille

*

Selection of local cheeses £7.50 (£2 supplement on meal deal)

on meal deal)

 

Sample dinner menu Spring 2012

 

 

Starters

 

Soup of the day, homemade fresh bread. 5.75

 

*

 

Haddock goujons served with homemade tartar sauce 6.25

 

*

 

Cornish moules gently steamed with white wine, cream, shallots and garlic 6.25

 

*

 

Chicken liver parfait, red onion marmalade and melba toast 6.50

 

*

 

Red wine poached pear with grilled Somerset goats cheese 6.75

 

 

 

Mains

 

Pan seared salmon fillet, boiled purple potatoes, fine green beans and red pepper salsa 15.95

 

*

 

Trio of pork, confit of belly, braised cheek and black pudding bon bons served with sage and onion croquettes and braised red cabbage 16.75

 

*

 

Guinea fowl supreme, mashed potato with leeks and an onion compote with madeira jus 16.55

 

*

 

Local rump steak served with dauphinois potatoes, garlic mushrooms and a peppercorn sauce 17.75

 

*

 

Grilled halloumi with a warm green bean, olive and potato salad 14.95

 

 

 

Puddings all 5.95

 

Sticky toffee pudding with toffee sauce and stem ginger ice cream

 

*

 

Lemon posset, blueberry coulis and a praline tuille

 

*

 

Fruit compot Cambridge burnt custard, shortbread biscuit.

 

*

 

Warm chocolate and walnut brownie served with vanilla bean ice cream

 

*

 

A selection of local cheeses with Fudges biscuits 7.50