STARTERS
Smoked salmon
capers, shallots, toasted brioche
Ballotine of ham hock
prune purée, soused carrots, herb salad
Confit pheasant terrine
quince purée, balsamic jelly, pickled cauliflower
Beetroot mousse
pickled beetroots, goat's cheese, apple purée
White onion & truffle soup
Parmesan fritter
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OPTIONAL COURSE
Poached haddock
saffron mayonnaise, squid cracker, caviar dressing
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MAINS
Roast sirloin of beef
Yorkshire pudding and creamed horseradish
Roast leg of lamb
rosemary jus
Slow-cooked pork belly
pearl barley, purple sprouting, red wine jus
Pan-fried sea bream
parsley root purée, shrimp cannelloni and tarragon cream
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DESSERTS
Plum Bakewell tart
compressed plum, yoghurt sorbet
Sticky toffee pudding
caramel sauce, crème fraiche ice cream
Flourless chocolate cake
chocolate mousse, peanut crumb, caramel ice cream
Marmalade cheesecake
orange gel, pistachio, mandarin sorbet
Buckland Manor sorbet and ice cream
fresh and poached fruits
Selection of local cheese
plum chutney, biscuits & grapes
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Please note this is a sample menu and is subject to change.
We add an optional 10% service charge to your bill of which 100% is paid to the hotel team.
