To Banquet Dinner Menu

Our To Banquet menu is quite literally a banquet served to the table. A stupendous dining experience for you and your guests to share. Presented on platters and boards, it is delivered by our wonderful waiting team directly to each table, allowing your to help themselves to the dishes you've selected, providing choice without the necessity of pre-orders. It's a win-win!

Please choose one Starter, three Main Courses (including a vegetarian dish) and one Dessert.

STARTERS

PRISTON PLATTER
Glazed Somerset ham, Bath farmhouse Cheddar, Somerset Brie, celery, asparagus, radish, pickled onions, grape and apple chutney, quince jelly, piccalilli, with apple, carrot and hazelnut pâté and farmhouse bloomer

ANTIPASTI PLATTER
Somerset pork lonza and beef bresaola, sage, mustard and cider salami, Bath soft cheese, bocconcini with rocket pesto, cornichons, figs, herb and cream cheese stuffed piquanté peppers, Nocellara olives with lemon, focaccia with oils and vinegars

GARDEN PLATTER (Vn)
Crispy fried carrots, cauliflower bites, olives, beetroot hummus, roasted Mediterranean vegetables, chickpea fritters, spiced beans, vegetable terrine. Pesto and harissa mayonnaise served with flat breads

TAPAS PLATTER
Calamari, chargrilled marinated halloumi, spiced meatballs, patatas bravas, Mediterranean vegetables, green olive tapenade, hummus and flat bread

MAIN COURSES

Lemon roasted chicken stuffed with a citrus and herb tabbouleh served with tzatziki
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Pork loin, crackling, caramelised apple served with savoy mash, and cider cream sauce
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Beetroot, squash, lentil and kale Wellington with a mushroom cream sauce (v)
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Rolled shoulder of lamb, rosemary gratin, served with curly kale and a rosemary sauce
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Whole side of sea trout, with a citrus herb crust served with minted new potatoes and a sauce vierge
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Roasted sweet potato with wild mushrooms and spinach, coarse pesto with toasted hazelnuts (v)
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Somerset sirloin of beef, roasted potatoes, served with horseradish and a red wine sauce
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Tomato, aubergine and mozzarella parmigiana with a pine nut crumble topping (v)
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Cod fillets with a pea and dill risotto, crispy kale and a chive velouté
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Butternut squash, sage and coriander risotto, topped with crispy sage (vn)
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Pork belly, potato, apple and bacon hash, served with shredded onions and sprouts and a wholegrain mustard cream sauce