Starters
Gin cured salmon, lovage, pickled celery
Devilled Duck’s egg, pickled mushrooms, herb oil
Chicken liver parfait, sourdough toast, pickles

Mains
Roast Goose, pickled red cabbage, potato fondant
Beef Short Rib, Dorset pomme allegot, glazed carrot (£5 supplement)
Roast Celeriac Steak, mushrooms a la greche, peppercorn butter
Pan Fried Hake, butter bean & king prawn cassoulet, jalapeño tartare, chorizo oil

Pudding
Dorset cheese plate, sourdough crackers, chutney (£4 supplement)
Christmas Pudding, brandy butter
Dark chocolate bavois, candied peanuts, caramel

Two-Courses: £37
Three Courses: £45