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Christmas party menu at Truffles

Monday 5 December 2016, 21:34
By Richard Sorapure

Truffles restaurant in Bruton

Looking for a Christmas party venue? Consider Truffles in Bruton for lunch or dinner for pre-booked parties till December 24th. Our three course menu is just £26 per person or £13 for children Under 12.


Plum tomato soup with crusty bread
Pulled ham hock, pea shoots and red onion salad with crostini and balsamic glaze (G)
Celeriac remoulade with spinach and grape salad (V)



West Country Roast Turkey with roast potatoes, seasonal vegetables, pigs in blankets, chestnut stuffing and turkey gravy
Braised Blade of Beef with sweet red cabbage, beetroot, watercress and beef gravy
Fillet of hake with spinach, crushed dill sweet potatoes and lobster cream sauce
Sauteed wild mushroom Wellington with rosemary roasted butternut squash and curly kale sprinkled with chestnut and cream sauce (V) (G)



Christmas pudding with brandy cream
Chocolate torte with caramel ice cream
Vanilla crème brûlée with tuile biscuit
Three cheese selection with red onion marmalade and cheese biscuits

(V) = Dishes available for vegetarians
(G) Gluten free dishes.
Note that most dishes can be made gluten free on request

For office parties and family gatherings Truffles is the ideal venue for between 6 to 24 persons.

Please make meal selections at least five days prior to your visit to assist ordering supplies. To secure advance booking send a £10 deposit. A discretionary service charge of 10% will be added to all bills.

The Christmas Party menus are available for either lunch or dinner throughout December till Saturday December 24th 2016. We are closed Sundays and Mondays unless a specific advance booking request is made.

Advance bookings can also be made for Christmas Day lunch at £65 per person (children under 12, £30) and New Year’s Eve dinner at £40 per person. Menus for these will be posted on

To make a booking please call Barbara or Richard on 01749 812180 or email .

Truffles Brasserie, 95 High Street, Bruton, BA10 0AR.


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