Festive Lunch Menu 2012
A TARTLET OF PORTLAND CRAB
A savoury pastry case filled with wilted baby spinach and delicately picked Portland crab, baked under a grain mustard cream,
and served on a lemon rocket salad
THREE BIRD TERRINE
A home made terrine of duck, chicken and guinea fowl wrapped with back bacon and carved onto a cranberry tossed leaves
GATEAU OF MELON AND PINEAPPLE V
Pearls of honeydew melon and extra sweet pineapple bound with kiwi crème fraiche, surrounded by strawberries
and finished with blackberry confiture
ROASTED BUTTERNUT SQUASH SOUP V
A creamy home made soup topped with poppy seed straws
ESCALOPE OF TURKEY BREAST
wrapped with bacon and garden sage leaves, roasted and served with Dorset pork chipolata,
home made stuffing and orange and cranberry jus
ROAST TOPSIDE OF WESSEX BEEF
Hand carved and presented with Yorkshire pudding and a rich mushroom, red wine and tarragon sauce
BAKED SUPREME OF SALMON
A generous supreme of salmon oven baked on creamy cheesy leeks with roasted cherry tomatoes in pesto
BRIE, TAPENADE AND CAPSICUM MARMALADE PITHIVIER V
Somerset brie with black olive tapenade and sweet pepper marmalade wrapped with buttery puff pastry,
presented on a peppery watercress cream
HEIGHTS CHRISTMAS PUDDING
Made to our own secret recipe and served with rum butter and brandy sauce
BLACK CHERRY BRULEE
Griottine cherries baked with Dorset eggs and Weymouth cream, presented under a molten sugar crust with
Turkish delight ice cream and chocolate straws
HOME MADE LEMON TORTE
A sweet pastry case filled with a piquant lemon mousse, served with St. Clements confiture and local clotted cream
WEST COUNTRY CHEESE BOARD
A fine selection of Wessex cheeses with celery, grapes, savoury biscuits and home made winter chutney
FRESHLY BREWED COFFEE
with cream & mints
This menu is available for festive functions when pre booked in the Portland Suite. Lunch menu is £16.00 for 2 courses or
£18.00 for 3 course plus coffee, served in the bistro.
For other dining options over the festive period please see below
