HIGH TABLE
.
Tahitian vanilla salmon confit
Pickled vegetables, prawn vermicelli
Lemon crème fraiche and vierge
*
Herb crusted rack of east Anglian lamb
Braised lamb neck croquette
Bouquetière of fresh seasonal vegetables
Pea and mint salsa Verde
Lamb and Rosemary jus
*
Trio of Raspberry desserts ?Torte.
Profiterole and tart
Raspberry Framboise anglaise (A)
*
Cheese in SCR
.
VEGETARIAN OPTION
.
Tahitian Tofu confit
Pickled vegetables, cashew nut vermicelli
Lemon crème fraiche and vierge (N)
*
Asparagus and gruyere cheese Palmiers
with spring vegetable stir fry
Bouquetière of fresh seasonal vegetables
Pea and mint salsa Verde
Rosemary jus
*
Trio of Raspberry desserts ?Torte.
Profiterole and tart
Raspberry Framboise anglaise
(A)
*
Cheese in SCR
FORMAL HALL
.
Marinated courgette and mozzarella
Godminster cheddar cheese straw
Sun blush tomato, roquette and aioli
*
Rump of English lamb wrapped
in pancetta
Sweet potato and mustard mash
Braised red cabbage
Asparagus
Lamb and Rosemary jus (A)
*
Profiteroles filled with
Raspberry and mango cream
White chocolate sauce
.
.
VEGETARIAN OPTION
.
Marinated courgette and mozzarella
Godminster cheddar cheese straw
Sun blush tomato, roquette and aioli
*
Puy lentil tagine
Pearl cous cous with spring onion
and coriander
Garlic vegetables, baby gem and
mint yogurt
*
Profiteroles filled with R
aspberry and mango cream
White chocolate sauce