Sharing platter

To Dine

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


Homemade soups:
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 with Cheddar & sage crostini (v)

Harrisa-marinated chicken, mint yoghurt with roasted sunflower & pumpkin seeds
Chicken and tarragon terrine with a celeriac remoulade and pea purée
Ham hock and apple terrine with grape chutney and apple crisp shards
Cornish smoked mackerel salad with pickled cucumber, capers and saffron dressing
Flaked Chew Valley smoked trout with fennel salsa, rocket & watercress salad with a horseradish dressing
Lime and vodka cured salmon gradvalax with cucumber and fennel slaw
Torn Laverstoke mozzarella with chilli jam, cherry vine roasted tomato and basil crostini (v)
Portobello mushroom stuffed with herb and lemon pearl barley (v)
Grilled halloumi, lentil, tomato, cucumber and red onion salad with lemon oil (v)
Carrot and cashew nut pâté with pickled radish, carrot and cucumber (v)

Main Courses

Bath Barnsey marinated beef on wilted spinach with a roasted shallot and chive potato cake & red wine sauce
Moroccan spiced lamb shank with cauliflower couscous, apricot, almond and coriander and tagine sauce
Chargrilled Somerset chicken with mushroom and kale quinoa and garlic herb butter
Sumac and thyme roasted Somerset chicken breast with tabbouleh and honey yoghurt dressing
Confit of Barbary duck leg on spiced red lentil and spinach dahl
Pork loin and crackling served on sage pesto mash and thyme cider cream sauce
Grilled spiced salmon on a chorizo, mixed bean and squash cassoulet with braised fennel
Roasted sea trout, sautéed new potatoes with a lemon chive butter sauce

All main courses are accompanied by a selection of seasonal vegetables


Rhubarb fool and custard slice with a pistachio crumb
Poached pear, pecan granola with yoghurt and salted caramel
Chocolate and salted caramel brûlée with an almond tuile
Sticky toffee pudding with butterscotch sauce and vanilla ice cream
Iced Bramley apple parfait with apple compote and cinnamon granola crumb
Summer fruit roulade with hazelnut brittle and berry jam
Lemon posset with champagne strawberries and granola
Pear tart with a prune and Armagnac frangipane with crème fraîche


2018 Prices, based on the number of adults attending: includes vat @ 20%
50 £51.50    60 £46.05     80 £43.70     100 £41.75     120+ £40.30