To Entertain Menu

To Entertain Dinner Menu

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

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)

Garlic mushroom tart with a hazelnut top (v)

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

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

All main courses are accompanied by a selection of seasonal vegetables or leaf salad

For vegetarian and vegan alternatives please click here

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 amaretti 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