Reticella Dinner Menu

STARTER

Devon crab bisque with rouille and garlic crouton

Confit duck on crispy wonton, watercress and a blackberry infusion

Tempura red mullet with ginger soy and crispy noodle and chilli salad

Baby leek, chicory, artichoke and asparagus salad with bruschetta and a pine nut salsa (vn)

Oak smoked salmon and crayfish with avocado mousse, chilli and coriander salsa

Pressed pork, duck and venison terrine with fennel, pistachios, apple jam and toasted brioche

Chew Valley smoked chicken salad, caramelised celeriac, apple, rocket and white truffle cream

Baked Capricorn goats’ cheese with hazelnut toast, balsamic fig jelly and raspberry vinaigrette (v)

Smoked haddock and wild rice with quails’ eggs and a curried aioli

MAIN

Carved Somerset organic beef sirloin, roasted mushroom, vine tomato, gratin dauphinoise, Malbec and shallot reduction

Roast rump of Mendip lamb on wilted spinach with gremolata butter, gratin potato and a red wine reduction

Grilled Somerset supreme, morel and pancetta risotto with a Parmesan cauliflower crisp

Sea bass fillet, lemon roasted new potatoes and sauce vierge

Roast rack of Mendip lamb with olive crust, gratin dauphinoise, butternut squash puree and salsa verde

Roasted duck breast and confit leg, Lyonniase potato, chicory with a lentil and blackberry jus

Fillet of Somerset beef, gratin dauphinoise, wild mushroom and truffle beignet, crispy kale and red wine balsamic reduction (+£4)

Monkfish fillet wrapped in air dried ham, lemon, pine nuts, spiced lentils and red wine jus

Sautéed guinea fowl breast, layered root vegetable and potato, crispy bacon and a smoked garlic sauce

Cannon of Mendip lamb served on an artichoke red wine risotto with salsa verde (+£3)

Chargrilled Somerset chicken supreme stuffed with chorizo and basil mousse, roasted sweet potato, wild fennel pesto

 All main courses are accompanied by a selection of seasonal vegetables

DESSERT

Dark chocolate tart with mascarpone, coconut meringue and orange curd

Meringue, white chocolate sponge, summer fruits and raspberry cream

Warm chocolate fondant, tonka bean ice cream, cherry salsa

Baked raspberry and custard tart with lemon sorbet and maple granola

Gin, pink grapefruit and mint jelly with yogurt pannacotta, almond shortbread

White chocolate parfait in dark chocolate with honeycomb, passion fruit jelly and raspberry crystals

Raspberry delice with vanilla crumble, toasted almonds and lemon crème fraîche

Tea and Coffee 

Please choose a Starter, a Main Course and a Dessert

2023 prices, based on the number of adults attending

50 Guests £69.75
60 Guests £66.00
80 Guests £62.50
100 Guests £60.00
120+ Guests £57.50

Prices include VAT