Dinner

Reception                   

Grandial Brut Rosé and Nibbles

Dinner

Sautéed Lyme Bay Scallops
Cauliflower Purée, Dorset Lomo Crisp and Truffle Oil Drizzle

Grilled Fig and Dorset Blue Vinney
Pomegranate and a Mustard Dressing

 Duck Liver Pâté with Caramelised Raisins
Toasted Brioche and Green Leaves

Smoked Haddock and Sweetcorn Chowder
Freshly Baked Bread

** 

Ras el Hanout Spiced Double-baked Sherborne Lamb Shank
Organic Curly Kale with Smokey Streaky Bacon and Crispy Apricot Couscous

 Pan-seared Chicken Breast wrapped in Prosciutto, stuffed with Pimento & Feta Cheese
Asparagus, Wild Mushrooms and Chicken Velouté

Confit of Duck Leg
Pearl Barley, Chorizo, Truffle Shavings and Charred Spring Onion

Pan-fried Mudeford Sea Bass
Pangritata, Sesame Greens, Stem Broccoli, Spinach and Mangetout

 ** 

Chocolate and Orange Tart
Served with Handmade Orange Curd

Trio of Giggi’s Homemade Sorbets
Raspberry, Lemon and Mango

Clementine and Fig Trifle
Chantilly Cream and Dark Chocolate Shavings

Amaretto Baked Cheesecake
Almond Praline and Black Berries

 *** 

Tea or Coffee 

The Wines          

Grandial Brut Rosé de Bordeaux (France)
Chardonnay, Franschhoek Cellar (South Africa)
Shiraz, Moonlight Organics (South Africa)
Optional: Sauvignon Blanc Late Harvest, Concha y Toro (Chile)