Takeaway and delivery menu

DINNER – 2 courses £15, 3 courses £18.50

Starters 

Smoked and fresh salmon rillettes with dill cream, served with toasted sourdough

Goats cheese tart – home-grown fresh figs in a buttery pastry crust, with goats’ cheese and thyme (V)

Sharing platter for two – creamy mozzarella, Serrano ham, chorizo and salami, with olives, sun-dried tomatoes, roasted aubergine, hummus and bread sticks.

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

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

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 

Chicken and seafood paella – free-range chicken thighs, streaky bacon, chorizo, shell-on prawns, mussels and peas, with lemon and a hint of smoky paprika

Rib-eye steak – 28-days hung and beautifully tender, served with triple-cooked chips, tomato, mushroom and a dressed green salad 3.50 supplement

Giant vegetarian Wellington – a puff pastry crust, packed with roasted red peppers, beetroot and kale, served with a brandy and peppercorn gravy (V)

 

Desserts 

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 and 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

 

SUNDAY LUNCH – 2 courses £14, 3 courses £18

Starters

Smoked and fresh salmon rillettes with dill cream, served with toasted sourdough

Goats cheese tart – home-grown figs in a buttery pastry crust, with goats’ cheese and thyme (V)

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

This week – Greenway pork and roast beef

Salmon & watercress tart – buttery pastry, rich salmon and peppery watercress

Luxury spinach and three-nut roast, served with a rich mushroom gravy (V)

Giant vegetarian Wellington – a puff pastry crust, packed with roasted red peppers, beetroot and kale, served with a brandy and peppercorn gravy (V)

All main courses are served with roast potatoes and a selection of seasonal vegetables

 

Desserts

Lemon 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

Cheeseboard

Contact Us

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