Easter menus

Menu 1

Starter

Homemade smoked mackerel pâté
Served with hot malted grain toast

Homemade pea & mint soup (V)
Served with oven baked Artisan bread

Pan cooked mushrooms in a peppercorn & cream sauce (V)
Served on slices of stone baked bread

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Main Course

Home cooked braised lamb shank
Slowly cooked in a red wine, orange & redcurrant sauce

Homemade leek & spinach tart (V)
Sautéed leeks & steamed spinach bound in egg & cream, baked in a pastry case

Oriental salmon suprême
Cooked en papillote with fresh oriental flavours of chilli, ginger, lime & coriander

Chicken, pancetta & courgette risotto
Rich & smooth arborio rice cooked with chicken breast, pan-fried pancetta, diced courgette & white wine

All main courses served with chateau potatoes, steamed purple sprouting broccoli & chantenay carrots

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Dessert

Homemade rhubarb & Bramley apple frangipane crumble tart (V)
Sweet pastry case filled with rhubarb & apple compote, topped with almond frangipane & finished with a crumble topping

Homemade chocolate fondue(V)
An indulgent rich chocolate dessert served with pieces of chocolate brownie, sweet Belgian waffle and a selection of fresh fruits to dip

Homemade cream tea trifle
Layers of scone sandwiched with strawberry jam, fresh strawberries set in strawberry flavoured jelly, custard & topped with whipped cream & fresh strawberries

Menu 2

Starter

Smoked mackerel & prawn platter
Smoked sweet cured fillets & North Atlantic prawns, served with seasonal salad leaves and malted wheat bread

Mini spring rolls (V)
Filled with cabbage, carrot, onion & spices wrapped in oriental pastry, served with Thai sweet chilli dipping sauce

Somerset Brie & asparagus cheesecake (V)
Somerset Brie & asparagus set on a savoury cheese, leek & spring onion base, topped with Brie. Served with oven baked Artisan bread

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Main Course

British pork & leek sausages
Served in a giant Yorkshire pudding with mashed potato, garden peas & roast onion gravy

Braised lamb shank
Cooked in a red wine & rosemary gravy. Served with potato, carrot & swede mash, chantenay carrots & green beans

Cod wrapped in smoked Scottish salmon with herb butter
Served with baby roast potatoes & steamed asparagus

Mushroom, Brie, rocket & redcurrant filo pastry bundle (V)
Filo pastry filled with mushrooms, creamy French Brie, rocket & tangy redcurrant filling

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Dessert

Chocolate fudge lumpy bumpy
Chocolate fudge cake topped with chocolate truffle, a layer of vanilla cheesecake finished with milk & white chocolate shavings

Cherry bakewell cheesecake (V)
Biscuit base topped with almond cheesecake swirled with red cherry compote & finished with toasted almonds

Banoffee pie
Digestive base topped with a toffee filling, sliced bananas & finished with whipped cream & a dusting of cocoa