Grazing Board

Large oak platters are placed in the centre of your guests tables, allowing them to relax, chat and help themselves.

COLD

Can be served as a starter or main course

• Antipasti ~ A selection of cured meats from Somerset charcutier, roasted vine tomatoes and pitted olives

• Ploughman’s Plate ~ Local Cheddar, Exmoor blue and glazed ham, scotch eggs and pickles

• Greek Mezze ~ Mini chicken, lamb and vegetable skewers with roasted peppers, humus and Tzatziki

• Sel de Mare ~ Poached salmon, oak smoked trout, prawns, crayfish, pickled cucumber and citrus crème fraiche

• Quiescently English ~ Roast rib of beef, oak smoked chicken breast and cold smoked salmon fillet

All cold grazing boards are served with warm artisan bread, salted butter, olive oil and dips. If serving as a main we recommend adding three Salad Sharing Bowls.

HOT

Served as a main course

• Roast sirloin of beef, Yorkshire puddings and duck fat roast potatoes, roasting juice gravy

• Wild thyme roast lamb rump, crushed minted new potatoes, red currant and rosemary sauce

• Roast sumac and garlic chicken, sage and shallot stuffing, Parmenter potatoes and thyme jus

• Old spot roast pork loin, crackling, caramelised apples, sausage and herb stuffing, cider sauce

• Smoked aubergine loaf, sweet potato, roasted peppers and tofu with a Puy lentil ragout (ve)

Whole joints can be carved by guests, waiting staff of pre carved by the chefs. All served with bowls of seasonal steamed vegetables family style.

Please contact us for allergen information

DESSERT

A selection of mini puddings, we recommend a mix of 3

• Strawberries and clotted cream

• Dark bitter chocolate mousse with grenadine oranges

• Raspberry pavlova

• White chocolate crème brulee

• Classic tiramisu

• Frangipane tart and basil cream

• Treacle tart with salted caramel

• Chocolate profiteroles filled with vanilla and lavender