Private Dining

Starters

Salad of Baked Goat's Cheese with Roast Beetroot and a Walnut Oil Dressing

Goat's cheese and beetroot is a marriage made in heaven

Risotto of Herbs with Roasted Scallops

Creamy risotto flavoured with tarragon, chives and basil topped with pan fried scallops

Crispy Potato Cakes topped with Soft Goat's Cheese & Smoked Rainbow Trout

Potato rosti cakes with goats cheese & smoked rainbow trout with a side salad of rocket dressed with aged balsamic

Palma Ham, Mozzarella & Fig Salad

Served with mixed salad leaves and a fresh honey and lemon dressing

Crispy Duck and Watercress Salad

Roasted crispy duck covered with plum sauce served with watercress and white radish salad in soy and sesame dressing

Soufflé of Roquefort Cheese with Pears

Served with a salad of baby spinach with a walnut oil vinaigrette

Chicken Liver Parfait with Caramelized Onion Jam

Served with toasted ciabatta bread

Wild Mushroom Soup

A creamy wild mushroom soup served with French bread

Mains

Beef Fillet with a Gratin of Mushrooms

Local organic beef fillet topped with sautéed mixed mushrooms

Rack of Lamb with Herb Crust

Served with a thyme jus

Tarragon Chicken

Chicken poached with white wine and tarragon butter served with a fragrant tarragon cream sauce

Honey, Orange & Cinnamon Roast Duck

Sweet duck roasted with honey, orange and cinnamon

Fresh Salmon and Prawns with Noilly Prat Sauce

Fillets of fresh salmon with prawns in a fish veloute sauce with vermouth and chives delicious!

Pan Fried Sea Bream with Chilli Lime Butter

Simple yet divine!

Sweet Potato, Wild Mushroom & Chestnut Cakes

Served with a creamy mushroom sauce

Side Dishes

• Creamy Mash
• Sautéed Potatoes
• Gratin Dauphinois
• Seasonal Vegetables please request current selection

Puddings

Meringues filled with Passion Fruit Cream topped with Strawberries

Light meringues with cream flavoured with passion fruit topped with English strawberries

Profiteroles stuffed with whipped Lemon Cream

And drizzled in a zesty lemon sauce

Bread & Butter Pudding Laced with Baileys

Sliced croissants with sultanas and dried cranberries in traditional custard laced with bailey cream liqueur

Baked Chocolate Cheesecake

Topped with rich chocolate truffles and served with crème fraiche

Caramelised Pear Tatin with Cinnamon Ice Cream

Hot pears in caramel sauce on buttery puff pastry served with cinnamon ice cream

Exotic Fruit Salad with Vanilla Ice Cream

Tulip of fresh fruit and raspberry sauce with a ball of vanilla ice cream

Selection of West Country Cheeses

Smoked Wedmore, Ticklemore Goats Cheese & Kelston Park Brie Served with pears, figs, grapes and oat cakes

Fresh Coffee and/or Tea with Chocolate Truffles to finish.