Dinner menu

 

Starters 6.00

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

 

Mains

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

 

Desserts 5.00

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

Contact Us

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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