Please see sample menus below. These are subject to seasonal change. Your chef will be in touch to discuss your menu choices to create a seasonal menu specific for your event. Please make choice of 2 starters, 2 mains and 2 desserts SAMPLE MENU A: STARTERS: - Crispy Port belly croquettes served with honey mustard and picked shallots - Chicken Liver Parfait, Homemade Fig Chutney Goat Cheese On Bed Of Red Onion Marmalade And Grilled Brioche Finish With Crispy Rocket And Balsamic - Scotch Egg with runny egg served with home made piccalilli - Mushroom Fondu Served On Bed Of Grilled Focaccia Bread And Finish With Crispy Lettuce Crispy Squid toasted in salt and pepper coating served with sweet chilli mayonnaise MAIN COURSES - Slow cook Pork belly served with creamy mash potato, red wine slow cooked red cabbage, finish with cider gravy Celeriac Served With Fricassee Of Mushroom, Peas, Beans Finish With Jus - Creamy Mushroom Pearl Barley Risotto Served With Grilled Chicken - Flat Iron Steak Served With Peppercorn Sauce And Buttered Greens DESSERTS - Apple And Cherry Almond Crumble Served With Vanilla Custard (V) - Steamed Sticky Toffee Pudding Served With Salted Caramel Sauce - Rasberry Chocolate Brownie Served With Rasberry Puree And Finish With Vanilla Ice Cream OR SAMPLE MENU B STARTERS - Torched Somerset Goat Cheese On Croute & Honey Dressing (v) - Chorizo, Sundried Tomatoes, Capers and shallots salad (H) (GF) (DF) - Garlic & Chilli Prawns (H) (GF) (DF) MAIN COURSES - Wild Mushroom Orzo (v) Braised Pork Belly, Lentils and Red wine Jus (GF) (DF) - Herb Crusted Cod Steak & Ratatouille (GF) (DF) DESSERTS - Sticky Toffee Pudding, Custard (H) (GF) - Tarte Au Citron, Coulis de Framboise (DF)