October 25th 2026

SUNDAY SET LUNCH MENU

2 courses – 40 / 3 courses – 50

STARTERS

Smoked ham hock, pear, wholegrain mustard

Barbers cheddar custard, rye cracker, chicory (V)

Cornish sardines on toast, tomato, pickled fennel

Jerusalem artichokes, radicchio, Dorset blue Vinny dressing (V)

MAINS

Leek and Girolle tartlet, confit egg yolk, cavolo nero (V)

Halibut, pearl barley, burnt lemon, seaweed butter sauce

Roasted Dorset pork tenderloin, sage dumplings, charred leeks

SUNDAY ROASTS

Nut roast, balsamic gravy (V)

Roast pork belly, stuffing, quince

Roast rump of beef, braised beef cheek, horseradish

All served with Yorkshire pudding, roast potatoes, roasted parsnip, Ven House greens and cheesy leeks

SIDES – 6

Braised red cabbage

Autumn leaves, orange & Hazelnut

Tenderstem broccoli, chilli infused butter

 DESSERTS

Caramel custard tart, white chocolate ice cream

Ven house Honey parfait, quince sorbet, honey tuile

Brown sugar sponge, cream cheese, coffee ice cream

Milk chocolate ganache, torched meringue, malt ice cream

Selection of 3 British cheeses, grapes, homemade chutney and biscuits (Supplement – 10)