To Entertain

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

STARTERS

Confit duck terrine wrapped in Parma ham with plum chutney and toasted sourdough
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Chilli and lime chicken with quinoa, coriander, sultanas and pomegranate
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Hot smoked, flaked salmon with pickled cucumber, watercress and dill aioli
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Confit chicken and chorizo terrine, chorizo crumb and spicy pear and date chutney
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Somerset beef bresaola with shallot, caper, hazelnut, Parmesan and rocket
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Smoked haddock, cod, salmon and dill fishcake with celery and fennel slaw and a lemon aioli
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Smoked chicken and celeriac tian with a pickled apple, red onion and pecan salad
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Goats’ cheese mousse with with pickled beetroot, beetroot crisps and crostini (v)
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Garlic mushroom tart with a hazelnut top (v)
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Heirloom tomato, Ubley feta and cannellini bean salad with pumpkin seeds and salsa verde (v)
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Sourdough bruschetta, burrata, asparagus, peas and radish (v)

MAIN COURSES

Rack of herb crusted Mendip lamb served on bulgur wheat with peas, asparagus and mint with a red wine pancetta sauce
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Pavé of beef on wilted spinach with a horseradish and shallot mash and a porter reduction
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Rump of lamb with sweet potato fondant, kale and pine nut buckwheat with a rosemary yoghurt
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Pork tenderloin on buttered kale with a prosciutto shard, smoked garlic potato gratin and a calvados cream sauce
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Carved beef sirloin, gratin dauphinois, balsamic vine tomatoes, baby onions and salsa verde
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Fillet of beef topped with mushroom duxelle and puff pastry, gratin dauphinois and a red wine reduction (+£4)
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Gressingham duck breast with thyme sweet potato fondant, braised red cabbage and a port reduction
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Guinea fowl supreme on savoy cabbage, bacon lardon and potato hash and a wholegrain mustard cream sauce
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Fillets of sea bass with sun blush tomato kibbled wheat and sauce vierge
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Baked monkfish with chorizo crust on a spiced bean and vegetable cassoulet
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All main courses are accompanied by a selection of seasonal vegetables

DESSERTS

Apple and blackberry sponge, pistachio biscuit and a apple and blackberry yoghurt bark
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Warm chocolate fondant with honeycomb, raspberries and salted caramel ice cream
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Layered white and dark chocolate mousse with chocolate crumb and toasted marshmallow
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Glazed lemon and elderflower tart with blackcurrant sorbet
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Strawberry, mascarpone and caramel tart with a white chocolate and pistachio bark
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Blueberry panna cotta with white chocolate, blueberry coulis and meringue
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Coffee chocolate parfait with amoretti biscuit
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Pear frangipane tart with fig jam and cinnamon ice cream
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Iced chocolate and cherry parfait with pistachio biscuit and a cherry coulis