To Dine

A traditional dinner menu served to the table. Please choose a starter, a main course and a dessert.

STARTERS

Homemade soups:
Please choose a soup, a bread and a topping.

Wild mushroom and bacon; Pea, mint and ham hock; Chorizo, lentil and chickpea;
Sweet potato, roasted garlic and thyme (v); Country vegetable and pearl barley broth (v);
White onion soup (v); Tomato and basil (v)

Breads: Sourdough, Country bloomer, Rye bread, Focaccia

Toppings: Pesto, Pumpkin seeds, Crème fraîche, Basil oil, Garlic and herb crouton

Chicken, mushroom and truffle terrine with a celeriac remoulade and toasted sourdough

Smoked salmon, pickled cucumber and shallot, melba toast shards with a lemon dill pesto

Harrisa marinated chicken, mint yoghurt with roasted pumpkin seeds

Flaked smoked trout, fennel and red onion salsa, rocket and watercress salad with a horseradish dressing

Ham hock and apple terrine with grape chutney and apple crisp shards

Beetroot cured salmon gradvalax with cucumber, red onion and fennel slaw

Torn Laverstoke mozzarella with coarse basil pesto, roasted cherry vine tomatoes and crostini (v)

Grilled halloumi with a lentil, beetroot, pickled cucumber and red onion salad and lemon oil (v)

Carrot and cashew nut pâté, pickled radish, carrot and cucumber and a rye bread crostini (v)

MAIN COURSES

Pavé of beef on wilted spinach with a horseradish and shallot mash and a porter reduction

Moroccan spiced lamb shank, cauliflower, apricot, almond and coriander couscous with a tagine sauce

Chargrilled Somerset chicken with kale and mushroom red quinoa, and a white wine cream sauce

Paprika chicken on borlotti beans, celeriac and chorizo with rocket and a honey yoghurt dressing

Confit of Barbary duck leg on Sarladaise potato and a lentil cream sauce

Chargrilled chicken supreme with lemon and thyme, herb parmentier potatoes and Provençale sauce

Pork loin with crackling served on champ mash with a sage and apple purée and cider cream sauce

Fillet of salmon, tenderstem broccoli, Romanesco and citrus quinoa salad with satay coconut cream sauce

Roasted sea trout, sautéed new potatoes, samphire and a lemon chive butter sauce

All main courses are accompanied by a selection of seasonal vegetables

DESSERTS

Rhubarb fool and custard slice with a pistachio crumb

Poached pear, pecan granola with coconut salted caramel

Honey and poppy seed crème brûlée with lavender shortbread

Sticky toffee pudding with butterscotch sauce and vanilla ice cream

Iced mango, passion fruit, honey and yoghurt terrine with granola

Summer fruit roulade with hazelnut brittle and berry jam

Lemon posset with raspberry compote and granola

Baked white chocolate and salted caramel cheesecake with toffee popcorn

TEA & COFFEE

2020 prices, based on the number of adults attending

50+Guests £53.50
60+Guests £50.00
80+Guests £47.50
100+Guests £45.50
120+Guests £43.75

Prices include VAT at 20%