Starter:

A – Butternut Squash and Lime Soup – topped with a Pine Nut and Basil Crème Fraiche.

B – Quenelles of Local Pate – served on toasted sundried tomato bread with red chard, lamb’s lettuce leaves and orange segments accompanied with homemade plum and red onion chutney.

Main:

Carvery – choice of Beef and Pork, served with selection of vegetables, new and roast potatoes, Yorkshire pudding, stuffing and gravy.

Vegetarian – Sundried Tomato and Somerset Brie Filo Parcel. Sundried tomatoes, Somerset Brie and Mascarpone wrapped in flaky filo pastry with a tangy tomato and balsamic sauce.

Desserts:

 

Lemon and Lime Posset with homemade Langue de Chat

 

Homemade Rich Individual Chocolate Tart set in an All Butter Pastry Case

 

Somerset Cheeses served with Apple Chutney, Grapes, Celery and Biscuits

 

Freshly Brewed Filter Coffee and Speciality Teas served with Chocolate Mints