Smoked and fresh salmon rillettes with dill cream, served with toasted sourdough
Goats cheese tart – goats cheese and caramelised red onion with thyme, in a buttery pastry crust (V)
Sharing platter for two – creamy mozzarella, Serrano ham, chorizo and salami, with olives, sun-dried tomatoes, roasted aubergine, hummus and bread sticks.
Moules mariniere – fresh mussels served with a garlic, white wine and cream sauce
Caesar salad – chargrilled chicken with Cos lettuce, Parmesan, croutons and a garlic and anchovy dressing
Greenway chicken liver parfait – free-range chicken livers pan-fried in butter and infused with port and brandy, served with red onion jam and melba toasts
Porchetta Wellington – pork tenderloin layered with prosciutto, Greenway liver pate, mushrooms and spinach, encased in buttery pastry and served with new potatoes and seasonal veg 12.00
Three little piggies – medallion of pork loin with a black pudding and apple stuffing, barbecue pulled pork bon bon and a pork belly square, served with new potatoes and seasonal veg 12.00
Roast rack of lamb with Moroccan spices – a lightly-spiced dish with a hint of citrus and mint, served with couscous and roasted Mediterranean veg 14.00
Salmon en croute – fresh salmon with a dilland watercress cream, encased in a delicious puff pastry crust 12.00
Bacon-wrapped monkfish tails with grilled tomato, new potatoes and a dressed green salad 16.00
Rib-eye steak – 28-days hung and beautifully tender, served with triple-cooked chips, tomato, mushroom and a dressed green salad 16.00
Giant vegetarian Wellington – a puff pastry crust, packed with roasted red peppers, beetroot and kale, served with a brandy and peppercorn gravy (V) 11.00
Lemon & lime ricotta cheesecake – a light, lemony, fluffy cheesecakes served with a confit of lemons.
Griddled peach pavlova with mascarpone cream
Elderflower jellies – a delightfully refreshing dessert, with home-made elderflower cordial taking centre stage alongside delicious summer berries
Coffee crème caramels – a sophisticated pud, with the sweetness of the custard balancing the flavour of the coffee with a touch of bitterness from the caramel
Black Forest trifle – dark chocolate brownies, black cherries, kirsch, amarettis and custard
Biscuits and South West cheeses – Wookey Hole cave-aged Cheddar, Cornish Brie and Dorset Blue Vinny 7.00 or two to share 11.00
If you would like further details of our venue or would like us to provide a quotation for your event, please get in touch using the form below and we will get back to you within 1 to 2 days.
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