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 spiced pear and date chutney

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 pickled beetroot, beetroot crisps and crostini (v)

Garlic mushroom tart with a hazelnut top (v)

Heirloom tomato, 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 (+£5)
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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

For vegetarian and vegan alternatives please click here

Desserts

Warm chocolate fondant with honeycomb, raspberries and clotted cream 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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White chocolate and cherry parfait with almond biscuit and a cherry coulis
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Blueberry panna cotta with white chocolate, blueberry coulis and meringue
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Tiramisu with a cherry compote and crushed amoretti biscuit
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Apple and blackberry sponge, hazelnut biscuit with an apple and blackberry yoghurt bark
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Pear and almond tart with fig jam and vanilla ice cream