Start

— Homemade cream of mushroom soup with warm bread and butter —

— Chicken liver pate with tomato chutney and crostini —

— Goats’ cheese and sticky red onion tart with dressed leaves —

— Smoked salmon and crispy capers, brown bread and simple salad —

— Spicy chicken strips with sweet chilli dipping sauce —

Mains

— Roasted Somerset loin of Pork —
Served with Stuffing, Yorkshire pudding, roast potatoes, creamy leeks, panache of vegetables and rich red wine gravy

— Free-range Hereford Cross striploin of beef —

alternated with Welsh lamb

served with Stuffing, Yorkshire pudding, roast potatoes, creamy leeks, panache of vegetables and rich red wine gravy

— Corn-fed supreme of chicken —

served with Stuffing, Yorkshire pudding, roast potatoes, creamy leeks, panache of vegetables and rich red wine gravy

— Chef’s nut roast made with a very special secret recipe (no stuffing) —

served with Stuffing, Yorkshire pudding, roast potatoes, creamy leeks, panache of vegetables and rich red wine gravy

— Pan fried salmon fillet —

served with new potatoes, chantenay carrots, green beans and lemon drizzle

Greek Salad

Dessert

— Warm Alabama chocolate cake with pouring cream —

— Apple crumble with custard —

— Brandy snap basket with ice cream and toffee sauce —

— Warm waffle with vanilla ice cream & raspberry coulis —

— Double chocolate brownie ice cream —

— Cheese board with biscuits and chutney —
add £3