Sample Dining Menus
All food is freshly prepared on-site by our excellent Chef Sam Johnson, using the best local produce wherever possible. All dietary requirements can be catered for.
Of course, the menus below are just a small sample of the types of meal we can offer – To discuss your specific requirements please do contact us to see how we can cater for your event.
Dining Menu – Selection A
Choose one from each of the following to create your menu, a vegetarian option can be added also.
Starter Choice
- A selection of chef’s homemade soups: The choice is yours.
- Warm Mediterranean roasted vegetable tart- mixed leaves & balsamic drizzle
- Classic prawn cocktail severed in a glass
- Chef’s chicken and brandy parfait, mixed leaves and onion marmalade
- Duo of melon with fresh berries and a raspberry drizzle
- Brie parcel wrapped in filo with a red onion marmalade
All starters are served with baskets of bread
Main Course Choice
- Roast topside of beef, yorkie pudding & red wine gravy
- Roast lemon & thyme chicken breast and golden gravy
- Slow cooked belly of pork in cider on creamy mash
- Roast loin of pork, stuffing, baked apple and rich gravy
- Sautéed chicken supreme served with a creamy mushroom mustard sauce
- A trio of locally made sausages on creamy cheddar mash with onion gravy
- Slow cooked rib of (Nailsea) beef in thyme, red wine & roast shallots
- Poached salmon fillet served with a creamy watercress Sauce
- Sauteed chicken breast served with, white wine, tarragon & cream
Chefs’ Individual pies selection:
- Steak & Somerset ale pie on creamy mash & onion gravy
- Chicken, leek & mushroom pie or roast butternut squash, mushroom & spinach pie.
All mains are served with a selection of fresh vegetables & potatoes
Vegetarian options are also available.
Dessert Choice
- Chefs’ vanilla crème Brulee and shortbread biscuit
- Warm chocolate brownie, chocolate drizzle and vanilla ice cream
- Lemon posset with mixed berry compote and biscuit
- Cream filled profiteroles, chocolate sauce and cream
- Fresh strawberries and cream
- Warm sticky toffee pudding, toffee Sauce and ice vanilla ice cream
- Classic sherry trifle, topped with whipped cream and toasted almonds
- Warm apple crumble tart and vanilla cream or cream
- Summer mixed berry pudding and clotted cream
- Cheese board with biscuits, grapes and celery
To Finish Coffee & chocolate Mints
Dining Menu – Selection B
Choose one from each of the following to create your menu, a vegetarian option can be added also.
Starter Choice
- Poached Salmon terrine, baby shoots, cherry tomatoes and dill dressing
- Warm goats’ cheese and onion marmalade tart, baby Leaves and balsamic drizzle
- Ham hock Terrine, piccalilli, watercress and warm seeded roll
- Smoked trout, roasted beetroot, baby shoots and cherry tomatoes
- Duo of melon and Parma ham Avocado and Prawn timbale, dill and baby pes shoots
- Smoked Salmon, served with a celeriac and dill remoulade
All starters are served with freshly made bread
Main Course Choice
- Pork Fillet cider brandy mushrooms and a creamy grain mustard sauce
- Seared duck breast with a red currant jus
- Lamb shank slow cooked with rosemary, mint and red wine on creamy mash
- Beef medallions served with a creamy green peppercorn sauce
- Fillet of sole filled with a salmon mousse served with a white wine sauce
- Rack of lamb with a red currant gravy
- Salmon en Croute with a creamy watercress sauce
- Seabass fillets with fennel & lemon
All dished are served with fresh seasonal vegetables & potatoes in dishes
Dessert Choice
- Chefs’ Greek lemon cheesecake with honey & toasted nuts
- Chocolate, brandy & orange pots
- Prosecco & elderflower jelly with cream Warm pear & almond tart
- White chocolate & raspberry crème brulee
- Chefs’ Italian boozy tiramisu
- Chocolate marquise
- Vanilla cream terrine with mixed berries compote
- Lemon tart with raspberries & cream
- Cheese platter, chutney, biscuits & grapes
To Finish Coffee & Mints