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.
Pea, mint and ham hock; Chorizo, lentil and chickpea;
Sweet potato, roasted garlic and thyme (v); Country vegetable and pearl barley broth (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 red quinoa 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
DESSERTS
Rhubarb fool and custard slice with a pistachio crumb
Poached pear, pecan granola with coconut salted caramel
Bailey's 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
TEA & COFFEE
2022 prices, based on the number of adults attending
50+Guests £58.50
60+Guests £54.75
80+Guests £52.00
100+Guests £49.75
120+Guests £47.75
Prices include VAT
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