La Fleur de Lys Menu

Lunch

• A Smoked Chicken, Crispy Parma Ham and Avocado Salad
  With​ local lettuces in an apple cider dressing.
• A Plate of Thinly Sliced Scotch Smoked Salmon
  Served with Russian black bread, lemon, and a dill and olive oil dressing.
• A Shellfish Broth of Mussels, Clams, Cockles and Scallops
  With shitake mushrooms, leeks, pearl barley &saffron
• A Ballotine of Local Quail
  Served with a spiced peach &redcurrant chutney, with brioche toast.
• Charantais Melon
  With oranges, apple and raspberries, in a raspberry dressing.

• Minted New Potatoes
• Green Side Salad or Vegetables

• Traditional Roast Sirloin of English Beef with Yorkshire Puddings
  Served with roast potatoes and roast gravy, only available on Sunday’s
• Pan-Fried Local Calves Liver
  Served with caramelised red onions and bacon in a wild mushroom sauce.
• Baked Leek and Cheese Souffle
  Served in an onion shell on spinach with roast asparagus in a creamy onion sauce
• Char Grilled Loin of Local Beef
  With​ baby onions, baked garlic and pancetta in a port sauce
• Grilled Fillet of Sole
  With a tomato and coriander salsa, fresh asparagus in a tomato and garlic sauce.

• A White and Dark Chocolate Parfait
  Served with caramelised pecan nuts and a creamy caramel sauce.
• An Apricot and Ginger Crème Brule Served with Tulip Biscuits.
• A Selection of Homemade Ice Creams and Sorbets
• Pot of Tea or Cafetiere of Fresh Brewed Coffee.
  Served with petit fours
• An Individual Traditional Summer Pudding
  Served with a dark berry sauce and local clotted cream.
• A Spiced Apple Tart
  Served with a calvados ice cream and a vanilla sauce anglaise.
• A Selection of Fine Cheeses with Oatmeal Biscuits and Walnut Bread
• Fresh Raspberries or Strawberries
  Served with vanilla ice cream or clotted cream

Dinner

• A Ballotine of Local Quail
  Served​ with a spiced peach &redcurrant chutney, with brioche toast.
• Scotch Smoked Salmon
  With cornish lobster, fresh asparagus, samphire grass, served with a fennel cream.
• A Crisp Green Salad of Lettuces, Cucumber, Green Pepper, Onion, Celery, Asparagus and Croutons in a Garlic Dressing.
• A Shellfish Broth of Mussels, Clams, Cockles and Scallops
  With shitake mushrooms, leeks, pearl barley &saffron.
• A Smoked Chicken, Crispy Parma Ham and Avocado Salad
  With local lettuces in an apple cider dressing.
• Roasted Local Scallops Served with Roast Asparagus, Roasted Cherry
  Tomatoes and local watercress with a salsa verde.
• A Plate of Thinly Sliced Scotch Smoked Salmon
  Served with Russian black bread, lemon, and a dill and olive oil dressing.

• Pan-Fried Loin of Wild Boar
  With​ apples, peaches, shallots and ginger in a grain mustard sauce.
• Grilled Fillets of Local Dover Sole
  Served with king prawns and baby leeks in a light lemon sauce.
• Pan-Fried Loin of Dorset Lamb
  Served on runner beans, spring onions and broad beans in a dark rosemary sauce. Pan-fried local beef fillet served with wild mushrooms in a béarnaise sauce.
• Pan-Fried Fillet of Monk Fish and Scallops
  Served on a coriander blini with a tomato salsa, fresh local asparagus and a tomato and garlic sauce.
• Pan-Fried Fillet of Local English Rose Veal on Caramelised Red Onions
  Topped with local wig more ewes milk cheese and crispy parma ham, in a wild mushroom sauce.
• Baked Leek and Cheese Souffle
  Served in an onion shell on spinach with roast asparagus in a creamy onion sauce.

• A White and Dark Chocolate Parfait
  Served with caramelised pecan nuts and a creamy caramel sauce.
• An Individual Traditional Summer Pudding
  Served with a dark berry sauce and local clotted cream.
• Fresh Strawberries and Raspberries
  Served with clotted cream
• Coffee and Petit Fours

  3.50
• A Hot Cherry Souffle
  Served with a white chocolate ice cream and a cherry liqueur sauce. (Please allow 25 minutes or order with main course thank you)
• A Dark Chocolate Box Filled
  With a lemon yogurt ice cream, fresh English strawberries and served with a vanilla sauce anglaise.
• A Selection of Homemade Ice Creams and Sorbets
• A Selection of Fine Cheeses
  With oatmeal biscuits, celery, grapes and walnut bread.

Breakfast

• Freshly Squeezed Orange, Pink Grapefruit Juice or Apple Juice.
• Pink Grapefruit Segments.
• Scrambled Eggs with Freshly Smoked Salmon
• Fresh Fruit or Poached Prunes with Natural Greek Yogurt.
• Kedgeree with Poached Eggs

• Dorset Museli
• Bran Flakes
• Freshly Made Porridge with Cream
• Weetabix
• Cornflakes and Rice Krispies

• Grilled Tomato Fried Bread Fried Black Pudding Two
• English Smoked Back Bacon Local Pork Sausage Fried Portabello Mushrooms
• Local Free Range Eggs as You Like Them, Scrambled, Poached, Boiled or Fried
  Served​ with white or brown organic toast and preserves

• A Selection of Mixed Toasts with Croissants, Pastries and Blueberry Muffin.
• A Pot of Freshly Brewed Tea
  (Varieties available) or freshly ground filter or decaf coffee
• Cheddar Cheese and Sliced Cold Ham