Smoked salmon roulade with a lemon and chive cream cheese and a  honey and lime dressing

Potato and onion tortilla drizzled with a coriander and pepper dressing (v)

Rope grown mussels poached in a white wine, garlic and cream sauce, with fresh herbs

Roast forerib of beef with Yorkshire pudding and a rich roast gravy

G Roast leg of lamb with Yorkshire pudding and a lightly minted gravy

Grilled fillet of salmon on a bed of wilted spinach and a parsley beurre blanc

Pan roast breast of chicken with homemade stuffing and red wine gravy

Glazed goats cheese and Mediterranean vegetable tartlet with chilli oil dressing (v)

Pan fried fillet of Seabass with braised cabbage, bacon and shrimp bisque

Main dishes served with a selection of seasonal vegetables

Selection of English and Continental cheeses served with homemade chutney and biscuits

Chef’s selection of New Forest ice cream and sorbets with café curls

Homemade tiramisu with amoretti biscuits and coffee liqueur

Warm bakewell tart with fresh strawberries and crème anglaise

Profiteroles filled with Chantilly cream topped with a chocolate orange sauce

Warm rhubarb tarte tatin with New Forest vanilla ice cream