Hors D’oeuvres and olives

To Begin

Tempura king prawns, lemon grass, peanut and sweet chilli dip
Asparagus and wild mushroom hollandaise on toasted brioche
Ham hock terrine, our own piccalilli, poached quail’s eggs and buttered croutons
Smoked duck breast, mozzarella and green tomato mille feuille and pickled walnut

To Follow

Rosemary and garlic lamb rump, dauphinoise and a redcurrant and mint jus
Chicken breast, cream cheese and spinach “en croute”, sweet pepper compote and champ mash
Grilled hake fillet, fennel confit, sauté potatoes, butternut squash and capers
Pumpkin and spinach pancake, glazed mornay sauce, toasted pine nuts and apple basmati
Slow cooked shin of beef, Jack Daniels and liquorice sauce, horseradish mash and root vegetable crisps
*All served with a selection of vegetables

To Finish

Lemon and “Wicked Wolf” gin meringue, toasted marshmallows and lemon pearls
Warm dark chocolate torte, orange jelly and vanilla ice cream
Raspberry and strawberry syllabub pot topped with a ginger crumble and honey
Godminster vintage cheddar, Kelston park soft, Dorset blue vinny, warm walnut bread and “Reeves relish”
Coffee and petit fours

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