Evening Menu

At Bridge House food is a great obsession. We use fresh locally-sourced ingredients and brilliant and original recipes. Our Head Chef Geraldine Gay creates menus that evolve with each season, and dishes that use the best produce that Dorset has to offer. We hope you enjoy your dining experience with us.

Spring Menu 2017

Starters

Beef Carpaccio, hazelnut, chicory, horseradish crème fraiche, parmesan £11.50

Seared Cornish Mackerel, white beans, fennel purée, sun-blushed tomatoes £9.50

Ham Hock Terrine, pickled spring vegetables, crispy toast £9.75

Beetroot Cured Salmon, celeriac remoulade, honey and sunflower toast, watercress £9.75

Half Dozen Dorset Snails, garlic butter, homemade bread £10.50

Goats Cheese Mousse, tomato tartar, balsamic, crispy basil £9.50 (V)

Mains

John Dory, caramelised new potatoes, orange, herb & pink peppercorn butter £20.50

Lamb Tagine, charred aubergine, couscous, crispy sweetbread, mint crème fraiche £19.50

Seared Seabass, pea velouté, wilted bull’s blood £19.50

Leek, Sage & Mushroom Sausages, celeriac mash, greens £15.50 (V)

Pancetta Roast Free Range Chicken Breast, black garlic and wild mushroom bread pudding, tarragon sauce £18.00

Ricotta and Lemon Agnolotti, caramelised shallots, kale, truffle butter £16.50 (V)

Ribeye Steak, Dorset Down flat mushroom, local asparagus, wholegrain béarnaise £24.50

Desserts

Ginger Panna Cotta, rhubarb, milk shortbread £9.00

Flourless Chocolate & Hazelnut Cake, hazelnut ice cream £8.75

Saffron Poached Pears, vanilla ice cream, meringue £9.00

Apple Tarte Tatin, Somerset clotted cream £8.50

Local ‘Baboo Gelato’ Ice Cream & Sorbet Trio, homemade wafer £6.50

Local Cheese Board, Fudge’s biscuits, homemade chutney £9.50

 

To book a table or speak to our restaurant manager:
T: + 44 (0) 1308 862200
E: enquiries@bridge-house.co.uk

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