Our House menu is designed to offer the freshest locally sourced ingredients at the greatest price!
Three course wedding breakfast
Tea and Coffee
Sticky sausages with honey, grain mustard, and sesame seeds
Blinis with horseradish cream and smoked salmon
Mini Rainbow beef or pulled pork burgers
Salsa filo cups
Bite size bruschetta with chili salsa
Devilled eggs with Paprika and Chives
Olive and salami appetizer
Broccoli and stilton soup, sliced focaccia and parsley butter
Tomato, mozzarella caprese and basil capris
served with micro herbs and olive oil dressing
Roasted tomato and micro basil soup , sliced focaccia and parsley butter
Chicken liver and whiskey pate with toasted Focaccia with pea-shoot and fried rocket salad
Mezze sharing platter with harissa and hummus, toasted Baguette, Roasted cherry tomatoes, mixed olives with feta, green leaf with a red wine and garlic dressing, Honey drizzled Camembert
Smoked salmon and poached salmon together in a light and fresh pâté served with seeded biscuits and a salad dressed with red wine and raspberry vinaigrette.
Salmon served with pesto cream sauce, rosemary and Hassel back sea salt and Thyme potatoes garnished with Pea-shoots
Portioned seared duck breast served with a port and red-current jus, Root mash or carrot and orange puree garnished with parsnip crisps and micro coriander.
Supreme of chicken served with tarragon sauce or apricot and leek purée , potato gratin or fondant potato
Crispy somerset pork belly with mustard mash, steamed hispi Cabbage and a cider and apple jus
Beef bourguignon served with root vegetable mash, caramelized shallots and garnished with micro herbs.
Our chefs famous home made chicken and bacon creamy pie, served with your choice of potatoes and seasonal veg
Portobello mushroom risotto made with coconut milk, fresh parmesan and pea-shoots.
Aubergine and roasted red pepper moussaka served with roast new minted potatoes pea-shoot garnish
Butternut squash risotto, topped with roasted butternut squash, parmesan and pea shoot garnish
Indulgent chocolate brownie, served with dehydrated raspberries and vanilla Chantilly cream
Sage apple tart, Made using the orchards cooking apples and a cinnamon dusting served with vanilla custard
lemon tarte with raspberry sorbet, fresh mint and a raspberry powder dusting
Eton mess- our take on the British classic with fresh berries and vanilla cream and home made meringues
crème brûlée, served with fresh raspberries and a shortbread crumble
Winter warmer rhubarb and apple crumble with a cinnamon and brown sugar custard.
sorbet trio garnished with fresh mint and summer berries
Lemon posset served with home made shortbread, mint and raspberry garnish.