Mechlin Dinner Menu


Homemade soups: Balsamic roasted tomato and basil; Spiced butternut squash and parsnip; Country vegetable and pearl barley broth; Minestrone with pesto crouton; Smoked haddock and white bean
Somerset Brie, cabernet pear with walnut bread and a rocket salad
Baked Bath Cheddar and leek tart with rosemary crumb, toasted pine nuts, apple jelly and honey emulsion
Glazed chicken leg with Dukkah and a honey mustard yoghurt dressing
Chew Valley smoked trout, pickled beetroot, watercress, lemon oil, rosemary flat bread
Laverstoke mozzarella, cherry vine tomatoes, chilli jam and toasted pumpkin seeds
Ham hock terrine with picallili, toasted sour dough, rainbow chard and pea shoot salad
Cornish smoked mackerel, saffron potato and rye bread with a lambs’ leaf salad
Pressed confit chicken and chorizo terrine, pine nuts, paprika emulsion and toasted brioche
Oak smoked salmon salad with fennel, watercress & lemon tartare


Chargrilled Somerset chicken breast, fondant potato, confit leeks, smoked bacon and lavender jus
Beef onglet with pancetta, lemon and herb quinoa and salsa verde
Braised lamb shank with rosemary mash, confit parsnips and port reduction
Salmon fillet with a citrus herb crust, crushed new potatoes and a chilli red onion salsa
Confit duck leg with sarladaise potatoes, honey glazed apples and cider sauce
Seared beef rump, Lyonnaise potato, roasted shallot and buttered spinach
Salmon & Samphire fish cakes, sautéed potatoes with a lemon butter sauce
Summac chicken on lemon tabouleh with tsatsiki and herb leaf salad
Grilled fillet of sea trout olive crushed new potatoes and fennel pollen with a tomato salsa
Loin of pork with crispy bacon, confit potato, apple beignet and thyme jus 

All main courses are accompanied by a selection of seasonal vegetables


Baked chocolate cheesecake with a hazelnut chocolate crunch and orange salsa
Sticky toffee pudding, butterscotch sauce and golden Guernsey ice cream
Morello cherry crème brulée with pistachio biscuit
Vanilla panna cotta, elderflower and rhubarb compote, ginger biscuit
Caramelised poached pear with caramel and tonka bean ice cream
Dark chocolate parfait with vanilla shortbread and raspberries
Baked apple and almond tart with mascarpone
Layered summer fruit pudding with clotted cream and raspberry jelly

Tea and Coffee

Please choose a Starter, a Main Course and a Dessert

 2018 prices, based on the number of adults attending

50 Guests £51.50
60 Guests £46.05
80 Guests £43.70
100 Guests £41.75
120+ Guests £40.30