Cuisine
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Please choose a Starter, a Main Course and a Dessert.
Somerset Brie, thyme infused pear with walnut bread and an apple membrillo (v)
Baked Quickes Cheddar and leek tart, toasted pine nuts and apple jelly (v)
Confit chicken leg, toasted pine nuts, chorizo with a paprika emulsion
Smoked trout with pickled radish, watercress, lemon oil and rosemary toast
Roast squash, tenderstem and quinoa salad, mixed seeds, granola, honey and rapeseed oil dressing (vn)
Laverstoke mozzarella, cherry vine tomatoes, chilli jam and toasted pumpkin seeds (v)
Salmon and dill fish cakes with a saffron aioli
Ham hock terrine with pickled vegetables, malthouse bread, rocket and pea shoot salad
Carrot and cashew nut paté with pickled vegetables and malthouse crostini (vn)
Oak smoked salmon salad with fennel, watercress and lemon tartare
Homemade soups: Balsamic roasted tomato and basil (v); Spiced butternut squash and parsnip (v); Country vegetable and pearl barley broth (v); Pea, mint and pancetta; Smoked haddock and white bean
Creedy Carver chicken supreme, fondant potato and confit leeks with a thyme cream
Beef onglet with Sarladaise potato, tomato salad and salsa verde
Slow roasted lamb shoulder with Moroccan spice, couscous, pomegranate and vine tomatoes
Pan-fried salmon fillet with crushed new potatoes, samphire, asparagus and a herb beurre blanc
Confit of barbary duck leg, Sarladaise potato cake, hazelnut jus and shredded chicory
Pavé of Devon beef on buttered spinach, Lyonnaise potato, roasted shallot with a porter reduction
Roasted chicken with dukkah spice on lemon tabbouleh, tzatziki and herb leaf salad
Grilled fillet of sea trout, olive crushed new potatoes and a tomato and red onion salsa
Fillet of pork with air-dried ham crisp, confit potato, apple beignet and Dijon cream sauce
All main courses are accompanied by a selection of seasonal vegetables or leaf salad
For vegetarian and vegan alternatives please click here
Baked chocolate cheesecake with griottine cherries and a chocolate crumb
Sticky toffee pudding, butterscotch sauce and clotted cream
Caramelised poached pear with caramel and ginger ice cream
Dark chocolate parfait with raspberries and a vanilla Sablé crumb
Baked apple and almond tart with mascarpone
Layered summer fruit pudding with clotted cream
Strawberries in a brandy snap ring and Chantilly cream
White chocolate and raspberry brûlée with praline snap
Lemon mousse with a raspberry sorbet and Sablé crumb
Followed by tea and coffee
2020 prices based on the number of adults attending
50+ Guests £53.50
60+ Guests £50.00
80+ Guests £47.50
100+ Guests £45.50
120+ Guests £43.75
Prices include vat @ 20%
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