2 COURSES FOR £17.95 3 COURSES FOR £19.95
STARTERS
DORSET LOBSTER & CRAB COCKTAIL
Marinated baby fennel salad, fresh bread
ROSARY GOATS CHEESE MOUSSE, BLACK OLIVE TULLE,
Rosary goats cheese from Hampshire, roasted beetroot,
LYME BAY SCALLOPS
Seared & served with crispy chorizo, roasted pepper
coulis & rocket
CHICKEN LIVER & PORT PATE
Red onion marmalade, toast
HOT STONE SHARING STARTERS
(for 2 or more people)
BIRD, SURF & TURF
SKEWERS
Chicken, King Prawn & Beef skewers. Honey & soy dip,
chilli & garlic dip & red onion marmalade
VEGETARIAN PLATTER
Portobello mushroom stuffed with red onion marmalade & Dorset
Blue vinney, Glazed vegetable Kebabs
CRISPY AROMATIC DUCK WITH PANCAKES
Shredded cucumber & spring onion, hoi sin sauce, plum
sauce & soy sauce
HOT STONE MAIN COURSE
FILLET STEAK £4.
SUPPLEMENT
Tender & boneless cut from the underside of a sirloin,
often thought of as the best cut
Sautéed mushrooms, tomato, Chunky chips
Peppercorn & brandy dip, béarnaise dip, herb &
garlic salt
CHATEAUBRIAND £4.
SUPPLEMENT
A double steak cut from the head of the fillet for two
people to share
Chateau potatoes, asparagus & baby carrots
Chateau dip, béarnaise dip, herb & garlic salt
RIB EYE STEAK
Well marbled & flavourful cut from the interior of the
rib, the tastiest of all steak cuts
Chunky chips, tomato, sautéed mushrooms
Peppercorn & brandy dip, Dorset Blue Vinney dip, herb
& garlic salt
KANGAROO STEAK 9oz
£4.00 supplement
Cut from the “roo”, succulent & tender. Approved by the Australian Heart Foundation,
Sweet potato mash, Roasted root vegetables
Beetroot dip, plum sauce, herb & garlic salt
GARLIC & CORIANDER BUTTERFLIED FREE RANGE CHICKEN BREAST
Dressed salad, fragrant couscous.
Mango salsa, herb
yoghurt, herb & garlic salt
BARNSLEY LAMB CHOP
Tender & succulent, sweet & flavourful
Winter greens Bubble & squeak
Cumberland sauce, mint sauce, garlic & herb salt
PORK TENDERLOIN
Roasted new potatoes, roasted root vegetables
Apple sauce, red wine & tarragon, garlic & herb salt
MIXED BEAN CHILLI (v)
Served in a HOT volcanic bowl
Wild rice, avocado salad
GLAMORGAN SAUSAGES (v)
Wholegrain mustard mash, asparagus, red onion & chilli
relish
ORIENTAL TUNA STEAK
Fresh & cut from the loin of the Yellow fin Tuna with
steak-like qualities.
Stir fried vegetables
Soy & sesame dip, sweet chilli dip, garlic & herb
salt
SHELL FISH PLATTER
LYME BAY SCALLOPS, KING PRAWNS & LOBSTER
Chunky chips, green salad
Thermidor dip, saffron mayonnaise, garlic & herb salt
DESSERTS
HOME MADE CHEESECAKE
Light & fluffy on a crumbly biscuit base
Ask for today’s flavour
BRIOCHE BREAD & BUTTER PUDDING
Rich with sultanas & vanilla with homemade custard
CLASSIC VANILLA CRÈME BRULEE
Shortbread biscuit
CREPES SUZETTES
POACHED PEARS
Vanilla ice cream
CHOCOLATE BROWNIE WITH RASPBERRY & WHITE CHOCOLATE CREAM
SELECTION OF NEW FOREST ICE CREAMS & SORBETS
THE STONE LOUNGE CHEESE BOARD £2.00 SUPPLEMENT
A selection of local & classic cheeses served from the
board
With crackers, celery, grapes & chutney
