To Dine

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


Homemade soups:
Please choose a soup and a topping.

Pea, mint and ham hock; Cream of cauliflower with pancetta and crispy sage;
Sweet potato, roasted garlic and thyme (v); Country vegetable and pearl barley broth (v);
Tomato and basil (v)

All served with a selection of breads 

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, capers and a lemon crème fraîche

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

Vodka and citrus 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 bulgur pilaf, crispy kale and lemon oil (v)

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



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

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

Chargrilled Somerset chicken with tomato and basil orzo and a chimichurri 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 a lemon sauce vierge

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

All main courses are accompanied by a selection of seasonal vegetables



Raspberry frangipane tart with white chocolate shards and raspberry sorbet

Rhubarb fool and custard slice with a pistachio crumb

Poached pear, pecan granola with coconut salted caramel

Apple calvados crème brûlée with vanilla 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

Strawberry mousse, strawberry basil salad, yoghurt and white chocolate pistachio bark



2023 prices, based on the number of adults attending

50+Guests £62.25                    

60+Guests £58.25                    

80+Guests £55.50

100+Guests £53.00                  

120+Guests £51.00

Prices include VAT

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