Menus
Have a look at our suggestion - to get a flavour of what we do! All our food is home made in our own Hestercombe kitchens by a team of professional Chefs led by Kevin Davies. Kevin prides himself in being creative with his menus and his use of ingredients which are seasonal and wherever possible they are locally sourced.
Canapés
Smoked salmon & chive pate
Mini mushroom & stilton tarts
Tomato & mozzarella bruschetta
Crab, lime & chilli pots
Beef & crostini
Traditional chicken & tarragon vol-au-vents
Parma ham & parmesan straws
Jersey royal jackets with cheddar chive
Lamb koftas with sweet chilli dip, yogurt & mint
Smoked mackerel blinis
Banqueting Menu
Starters
Brown & Forrest smoked duck breast with green salad & Cumberland sauce
Smoked salmon & prawn coronets with horseradish cream & dressed leaves
Chicken liver parfait, caramalised onion & griddled ciabatta
Seasonally inspired soup with crusty bread
Capricorn goats cheese & asparagus tart, mixed leaves & balsamic reduction
Dorset crab & spring onion fishcakes
Mains
Rump of Somerset lamb with redcurrant & rosemary jus & dauphinoise potatoes
(served pink)
Breast of chicken with a tarragon cream sauce & sauté potatoes
Seared fillet of Scottish salmon crushed dill potatoes & lemon butter
Sirloin of West Country beef with Yorkshire puddings, red wine gravy & beef dripping roast potatoes (served pink)
Roasted red pepper stuffed with balsamic glazed cherry tomatoes & herbed cous cous
Pea & mint risotto, Parmesan shavings & drizzled with truffle oil
Desserts
Individual lemon cheesecake with local raspberries
Classic vanilla Crème Brulee
Strawberry or raspberries with Clotted Cream & shortbread
Chocolate fondant with ginger ice-cream
Summer Pudding
Elderflower Pannacotta with local Strawberries
Treacle tart with clotted cream
Strawberry or raspberry pavlova
Hot Carved Buffet
Whole dressed salmon
Carved rib of West Country beef on the bone
Honey and mustard glazed ham
Wild mushroom and leek cannelloni with parmesan
Herb & garlic roasted baby new potatoes
Selection of seasonal vegetables
Pasta Penne, roasted peppers in a sweet & sour sauce
Marinated potatoes with Parma ham on a green salad
Morrocan bean rice salad
Tomato and basil with a balsamic reduction
Red cabbage coleslaw
Beetroot with feta & hazelnut salad
Avocado, tomato & mozzarella mixed with a tricolore of cous cous
Selection of freshly baked bread
A choice of two desserts from our dessert menu
Evening Buffet
Poppy seeded sausage rolls
Seasoned potato wedges with tomato salsa dip
Chicken goujons with garlic mayonnaise dip
Prawn & mango filo parcels
A selection of freshly made sandwiches on assorted breads
Selection of quiche tartlets to include vegetarian option
Somerset pork chipolatas roasted; glazed in honey & whole grain mustard
Slithers of ham & cheddar cheese on freshly made brushetta
Individual dishes can be arranged for vegans and gluten intolerant
Evening Hog Roast
Locally reared free range Gloucester Old Spot hog
Freshly baked rolls
Apple chutney
Sage & onion stuffing
Beef dripping roast potatoes
Red cabbage coleslaw
Salad of roasted pepper, sun dried tomato
Seasonal rice salad
Mixed leaf salad
