Seasonal Menu

At Bridge House food is a great obsession. We use fresh locally-sourced ingredients and brilliant and original recipes. Our Head Chef Dan Viner creates menus that evolve with each season, and dishes that use the best produce that Dorset has to offer.

A La Carte Winter Menu

Moules Mariniere

White wine, shallot & garlic cream– crusty roll £10.50

Beetroot Soup

Sour cream & chive – crispy basil   £7.00

Beef Carpaccio

Blue cheese puffs – fried pickles - watercress   £12.00

Aubergine Fritters (v)

Beetroot gel – baba ghanoush  £8.75

Charred Salmon

Celeriac puree – hazelnuts – clementine dressing   £10.50


Fillet Steak 

Triple cooked chips– wilted spinach – wild mushroom – café de paris butter   £31.50

Roasted Local Duck Breast

Truffled sauteed potato – sticky red cabbage – poached cherries – pan jus   £26.50

Pork Tenderloin

Potatoe fondont– roasted artichoke - black pudding boudin - pan jus  £22.50

Pan Seared Bream Fillets

Cauliflower cheese croquettes -  leek fondue – new potatoes - buttered greens  £21.25

Beetroot Arranchini (v)

Roasted celeriac puree – watercress – Dorset Blue Vinney  £17.00


Dark Chocolate, Praline & Cointreau Torte

Mascarpone – orange brittle   £8.50

Lemon Meringue Roulade

Raspberry coulis    £7.50

Vanilla Cheesecake

Cranberry & apple jam    £7.50

Trio of Ice creams / Sorbet

Tuille biscuit   £6.50

Selection of Local Cheeses

Biscuits – Fruit – Chutney   £9.75



Friday Fish & Steak night

Due to popular demand we have brought back this one-course offer with either the catch of the day or our house steak, plus a glass of wine for £15 per person. What's not to love.




To book a table or speak to our restaurant manager:
T: + 44 (0) 1308 862200

South West Tourism Highly Commended Dorset Small Hotel of the Year Dorset Eating Out of the Year Taste of the West 2017 Gold AA 2 Rosette Open 4 Business recommended by Food and Drink Read the Good Hotel Guide review