Late Autumn – Early Winter Breakfast Menu

We love picking produce from the garden each morning and then serving them on the breakfast buffet for the farmhouse guests. Fresh fruit just footsteps from the kitchen door and picked within moments before serving with creamy Greek style yoghurt and Dorset honey.  Later in the colder months we raid the well stocked larder for fruit compotes and preserves that have been made in the summer.

 

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Breakfast Menu 

To begin

Apple juice pressed by Emma from St Giles Walled Garden or oranges freshly juiced

Bircher Muesli soaked in apple juice – Porridge made with whole milk, served with a dash of cream and whisky

Award-winning Greek yoghurt and Dorset honey – Autumn raspberries or poached pears from the garden

AGA Toast with homemade Seville orange marmalade – Cafetiere coffee, Dorset tea, herbal infusions or hot chocolate

To follow

Smoked salmon with poached egg, hollandaise & homemade English muffin

Platter of kedgeree for two

Boiled eggs with marmite soldiers

Buttermilk spelt pancakes with maple syrup

or

Full English or your choice of

Smoked back bacon,locally made pork sausages, mushroom, tomato, fried potato and our free range eggs, cooked to order however you like them.

 

Brunch Menu 

The ultimate weekend treat, too late for breakfast but an early lunch.  The best of both worlds.  A continuous supply of freshly ground coffee,  AGA cooked bacon and free range eggs from our hens. Pancakes galore, sausages, black pudding and kedgeree too.

 

To begin

Prosecco or bloody Mary

Dill pancakes with smoked salmon and homemade mascarpone

AGA baked pastries – Cafetiere coffee, Dorset tea, herbal infusions or hot chocolate

To follow

Slow cooked gammon ham with poached eggs, saute potatoes and roasted tomatoes

Salmon fishcakes with perpetual spinach and bernaise or corn fritters with griddled haloumi

Mushrooms on toasted sourdough with a fried duck egg

To finish

Bramley apple and honey compote, homemade mascarpone and crunchy AGA roasted granola

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