sample menu

Parsnip, Celeriac & Scrumpy Apple Soup £6.00
Lightly Pickled Chesil Beach Mackerel, Crunchy Vegetables, Garlic Aioli, Pink Fir Apple Potato £7.50
Vulscumbe Goats Cheese Roulade, Vine Tomato, Watercress & Basil Salad, Tapenade Dressing £7.00
Pastry Case of Saute Chicken Livers, New Forest Mushrooms, Tarragon, Sherry Vinegar £7.50
Braised Longhorn Oxtail, Cashmoor Quail Egg & Sour Cherry Terrine, Griddled Tomato & Thyme Bread £8.00
Plate of Smoked Salmon Blinis, Sour Cream, Lemon Confit & Avruga Caviar £8.00
Grilled Portabella Mushroom, Wilted Rocket & Ruby Chard, Poached Cashmoor Duck Egg, Glazed Hollandaise. £7.50
Smoked Haddock Fishcake, Creamed Leek, Split Pea Velouté £7.50

Longhorn Steak, Mushroom and Onion Sandwich, Watercress, Thin Chips £7.50
Montgomery Cheddar, Ringwood Best Rarebit, Tomato and Red Onion Salad £6.50
Salt Beef, Sour Cream and Gherkin Bagel, Rocket Salad, Thin Chips £7.50
Museum Avocado, Vine Tomato, Red Chard, Mozzarella and Pesto Club Sandwich £6.50

Veal T. Bone, Exmoor Blue Boulangere, Vermouth, Purple Sprouting and Black Pepper £17.50
Longhorn Sirloin Steak, Studded Tomato, Grilled Mushroom, Watercress, Bearnaise Sauce,Thin Chips £17.50
Roasted Local Estate Venison Loin, Butternut Squash Mash, Honey Glazed Parsnips, Sour Cherry Jus £16.50
Whole Grilled South Coast Lemon Sole, Glazed Salsify, Saffron Cocotte Potatoes, Tomato and Chive £17.00
Seared Delice of Salmon, Fennel and Lemon Gremolata, Parsley Crushed Potatoes, Charred Spring On £15.50
Mr Rowswell’s Cauliflower, Blue Cheese and Sage Risotto £14.00
Herb Crusted Rack of Dorset Horn Lamb, Fondant Potato, Ratatouille Vegetables, Aubergine Puree, £17.00
Portland Fish Stew, Rouille Croutes, Saffron Potates £16.50

Roswells Rhubarb Panacotta, Jelly & Compote £6.00
Citrus Lemon Tart, Berry Compote, Mascarpone Cream £6.50
Museum Cappucino Style Crème Brulee, Shortbread Biscuits £6.50
Farmhouse Bread & Butter Pudding, Vanilla Ice Cream & Old English Custard £6.00
Prune & Armagnac Pudding, Butterscotch Sauce, Cornish Clotted Cream £6.00
Homemade Ices, Sorbets & Tuille Biscuits £5.00
Selection of West Country Cheeses, Quince Jelly and Homemade Chutney £8.00

Our head chef Matthew Davey uses organic produce wherever possible and all our meat comes with a guarantee that the stock is reared in a traditional way and is fully traceable. Poultry and eggs are free range and the fish is delivered daily from the south coast.