Pressed Terrine of Red Mullet, Sea Trout,
Brill and Crayfish in a Saffron Jelly

Potato Chive Pancake with Smoked Salmon,
Poached Egg and a Balsamic Reduction

Chicken Liver and Duck Foie Gras Parfait studded with Truffle
accompanied by a Brioche Bun

Ravioli of Roasted Butternut Squash and Globe Artichoke
with a Dorset Down Mushroom Veloute

English Buffalo Mozzarella Cheese
with Fresh Fig, Micro Leaves and a Dorset Honey Dressing

Main Course

Lemon Sole Fillets Grilled with a Basil and Lemon Butter

Sea Bass Fillet Pan-fried nestling on a bed of Sweet-Potato Coriander Mash
with a Warm Dressing of Sweet-Peppers

Dorset Lamb Rump Roasted Pink
served with a Sweet-Vegetable Chutney

Crispy Duck Leg Confit
with a Grand Marnier and Orange Sauce

Char-Grilled Buckland Newton Sika Venison Steak
with a Redcurrant and Port Wine Sauce

Chicken Breast Oven-Baked
with a sauce of Wild Forest Mushrooms and Marsala Wine

Fillet Steak Char-grilled with a Shallot and Madeira Wine Sauce
(£5.00 Supplement)

Butternut Squash and Sage Risotto
with Parmesan Cheese

 

All the above are served with today's Seasonal Vegetables and Potatoes
or a Mixed or Green Salad

Dessert

A choice of Home Made Desserts from the Grange Dessert Trolley

or

A Plate of English Farmhouse Cheeses
(£1.95 Supplement)
or

Choice of Ice Creams and Sorbets

Coffee and Petit Fours ~ £2.50

Please ask for a selection from our extensive range of
Vintage Ports and Liqueurs

Please advise a member of staff if you have any food allergies

 

 

On Sundays we serve a traditional Roast Lunch.
Although the Restaurant is closed on Sunday evenings, a cold supper can be made available

Smart casual dress is required for dining in the evening.

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The Grange at Oborne , Oborne, Sherborne, Dorset, DT9 4LA.  Tel. 01935 813463  Fax. 01935 817464
Email: reception@thegrange.co.uk

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©2000-2003 The Grange Hotel (Oborne, Dorset, UK) - Developed by Coventree Consulting