£90 per person
(£50 per person deposit required at time of booking)
This year, we will be welcoming you with canapé’s followed by seven further courses specially designed by our head chef, Les Wassall, champagne and fireworks at midnight.
Beef and Barley Broth
Cream of Garlic and Almond Soup Prune Purée. (v)
Pea purée bacon crumb, confit chicken wing, served in a scallop shell.
Slow roast Pork Belly
Caramelised apples, cauliflower purée.
Pineapple and Feta Parcels
Somerford plum chutney with chilli and honey drizzle. (v)
Baked Quails Egg Florentine
Smoked paprika and cheese palmiers.
Fillet Steak Peppercorn sauce, hand cut chips.
Duck Breast Red cabbage, confit duck potato cake, port jus.
Duo of Salmon and Halibut Gnocchi, butter beans, shallot gravy.
Fennel and Roast Onion Tart Tatin
with salt baked beetroot, balsamic caramel and thyme. (v)
A Selection of our Famous Pecks Puddings
A House Selection of Cheese served with Relish, Biscuits and Garni
Coffee and Petit Fours
CHAMPAGNE TOAST WITH FIREWORKS AT MIDNIGHT