The House Menu 

 

 

Our House  menu is designed to offer the freshest locally sourced ingredients at the greatest price! 

£70pp (2023);

£72.50pp (2024)
Inclusive of

Canapés 

Three course wedding breakfast 

Tea and Coffee 

Evening food - choice from the Classic Menu 

 

Canapés 

 

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

Mini quiches 

Bite size bruschetta with chili salsa 

Devilled eggs with Paprika and Chives 

Olive and salami appetizer 

Starters 

 


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.

Mains 

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    

 

 

 

 

Dessert 

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.