Spring 2017


T O  S T A R T

Dorset ham hock and prosciutto terrine, roasted apple puree, toasted onion bread,
dressed leaves 8.95

Cornish mussels, classic mariner or Thai style 7.5

Shallot and beetroot tartin, glazed goats cheese, walnut dressing 7.5

Chargrilled courgette, red pepper jelly, pine nut, basil mousse, pancetta, rocket 7.5

Chorizo and manchego arancini, salsa verde 7.25

Seared scallops, crispy tortilla, sweetcorn and tomato salsa, avocado, coriander 9.95

Leek and potato veloute, crispy leeks 6.95

Warm herb blini, smoked salmon, Dorset crab, red watercress, horseradish crème fraiche,
potato crisp 7.95


T O  F O L L O W

10oz sirloin steak, portobello mushroom, cherry vine tomatoes, triple cooked chips,
mustard and herb butter 23.95

Pan fried fillet of hake, chive mashed potatoes, buttered spinach, sprouting broccoli, chorizo 17.95

Roasted chicken breast, ham hock bubble and squeak, savoy cabbage, parsnip puree,
red wine jus 18.5

Whole sea bass baked with lemon and herb butter with two sides of your choice 19.5

Roasted rump of lamb, sweet potato dauphinoise, pea puree, shitake mushrooms, green beans,
button onions, red wine jus 22.5

Tiger prawn and crayfish tagliatelle, roasted red peppers, capers, marinated olives, crispy shallots 18.95

Cornish mussels, classic mariner or Thai style, fries 16.5

Roasted garlic gnocchi, vine tomato sauce, slow roasted vegetables, cheese bites, rocket 16.5


T O  A C C O M P A N Y

Buttered seasonal greens  |  Mixed leaf salad  |  Fries  |  Hand cut chips

Roasted new potatoes & chorizo  |  Honey roasted root vegetables  |  all 3.50

1812 Bar & Restaurant

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Restaurant Bar Masterclass

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