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Desserts

Spring/ Summer Strawberry and vanilla bean panna cotta placed on tangy lemon curd, with a compote of fresh English strawberries, a scoop of Pink Champagne sorbet and garnished with micro basil leaves Devilishly dark chocolate mousse, served with cherries soaked in Kirsch liquor, a sprinkling of dark chocolate soil and finished with sour cherry ice […]

Canap├ęs

Spring/ Summer Hot Filo parcel of slow-braised lamb shoulder, sultanas, Ras El Hanout spices & coriander Summer pea & parma ham fritters with a light chervil vinaigrette Fresh mussels, served in their shells, cooked in garlic, shallots, cream & local Burrow Hill cider Seared scallop with char grilled pineapple & pineapple puree, served on individual […]

Starters

Spring/Summer Terrine of Ham hock and herbs, garnished with various pickled petite vegetables and baby salad leaves dressed with Olive Oil Chicken liver and Burrow Hill cider parfait served in individual Kilner jars, topped with clarified butter and served with a spiced tea and prune chutney and fresh salad leaves Pan-fried Wood Pigeon breasts with […]

Hot Fork Buffet: Autumn/ Winter

Meat Beef and Glastonbury Ale pie with mushrooms, root vegetables and topped with puff pastry Slow-cooked lamb tagine, with apricots, prunes, honey and topped with toasted almonds Winter cassoulet of pork and rabbit, butter beans, Burrow Hill cider, olives and topped with crunchy garlic breadcrumbs and parsley Duck leg confit and juniper berry cottage pie, […]

Cold Fork Buffet: Spring/ Summer

Meat Shredded chicken breast, fresh mango, pomegranate seeds mixed in a curried mayonnaise Rare beef fillet salad with heaps of rocket leaves, crumbled Exmoor Blue cheese, cherry tomatoes, croutons and dressed with a Balsamic glaze Classic Caesar salad with home-smoked chicken breast, chunky croutons, anchovies, cos lettuce and finished with Parmesan shavings Sliced pink duck […]

Finger Buffet #2

Sandwiches Home-smoked chicken, Caesar dressing & baby gem lettuce Rare roast beef, home-made horseradish cream & watercress Smoked salmon, cucumber & dill mayonnaise Crab, lemon mayonnaise & avocado Wiltshire ham, Farmhouse Cheddar & home-made chutney Somerset Goat’s cheese, pear membrillo & baby salad leaves (v) Curried free range egg, mayonnaise & sultanas (v) Roasted red […]

Finger Buffet #1

Sandwiches Free range egg, mayonnaise & chives (v) Farmhouse Cheddar & home-made chutney (v) Wiltshire ham & piccalilli Wiltshite ham, mustard mayonnaise & lettuce Somerset Brie & cranberry jelly (v) Prawns, Bloody Mary mayonnaise & lettuce Home-smoked turkey & redcurrant jelly Roasted tomato, red onion confit & basil (v) Savouries Mini tomato, red onion & […]

Main Courses

Spring/ Summer Canon of lamb, served with braised little gem lettuce halves, fresh buttery peas, on a minty creamed potato quenelle with boats of lamb jus Pan-seared pink duck breast, served on a herby pancetta & summer bean cassoulet, garnished with classic Salsa Verde and crunchy Summer vegetables Pork fillet stuffed with Chorizo and spinach, […]