To Entertain

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


Confit duck terrine wrapped in Parma ham with plum chutney and toasted sourdough

Chilli and lime chicken with quinoa, coriander, sultanas and pomegranate

Hot smoked, flaked salmon with pickled cucumber, watercress and dill aioli

Confit chicken and chorizo terrine, chorizo crumb and spicy pear and date chutney

Somerset beef bresaola with shallot, caper, hazelnut, Parmesan and rocket

Smoked haddock, cod, salmon and dill fishcake with celery and fennel slaw and a lemon aioli

Smoked chicken and celeriac tian with a pickled apple, red onion and pecan salad

Goats’ cheese mousse with with pickled beetroot, beetroot crisps and crostini (v)

Wild mushroom croquettes on wilted baby spinach with a Bath blue cheese dressing (v)

Heirloom tomato, Ubley feta and cannellini bean salad with pumpkin seeds and salsa verde (v)

Sourdough bruschetta, burrata, asparagus, peas and radish (v)


Rack of herb crusted Mendip lamb served on bulgur wheat with peas, asparagus and mint with a red wine pancetta sauce

Rump of lamb with sweet potato fondant, kale and pine nut buckwheat with a rosemary yoghurt

Pork tenderloin on buttered kale with a prosciutto shard, pulled pork bonbon, smoked garlic potato gratin and a calvados cream sauce

Carved beef sirloin, gratin dauphinois, balsamic vine tomatoes, baby onions and salsa verde

Fillet of beef topped with mushroom duxelle and puff pastry, gratin dauphinois and a red wine reduction (+£4)

Gressingham duck breast with thyme sweet potato fondant, braised red cabbage and a port reduction

Guinea fowl supreme on savoy cabbage, bacon lardon and potato hash and a wholegrain mustard cream sauce

Fillets of sea bass with sun blush tomato kibbled wheat and sauce vierge

Baked monkfish with chorizo crust on a spiced bean and vegetable cassoulet

All main courses are accompanied by a selection of seasonal vegetables



Apple and blackberry sponge, pistachio biscuit and a apple and blackberry yoghurt bark

Warm chocolate fondant with honeycomb, raspberries and salted caramel ice cream

Layered white and dark chocolate mousse with chocolate crumb and toasted marshmallow

Glazed lemon and elderflower tart with blackcurrant sorbet

Strawberry, mascarpone and caramel tart with a white chocolate and pistachio bark

Blueberry panna cotta with white chocolate, blueberry coulis and meringue

Coffee chocolate parfait with amoretti biscuit

Pear frangipane tart with fig jam and cinnamon ice cream

Iced chocolate and cherry parfait with pistachio biscuit and a cherry coulis



2023 prices, based on the number of adults attending

50+Guests £69.75                    

60+Guests £66.00                    

80+Guests £62.50

100+Guests £60.00                  

120+ Guests £57.50

Prices include VAT

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