High Table Menu
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Gressingham duck egg grebiche
Carpaccio of candy beetroot
Mixed leaves
Coronation sauce
*
Roulade of Suffolk chicken
with a Parma ham, date
and apricot stuffing
Parisienne potatoes
Spaghetti of vegetables
Tarragon velouté
*
Chocolate orange profiteroles
with a rich chocolate sauce
*
Coffee and mints
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Vegetarian Menus
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Gressingham duck egg grebiche
Carpaccio of candy beetroot
Mixed leaves
Coronation sauce
*
Winter vegetable, haricot bean
and curly kale hot pot
Parisienne potatoes
Spaghetti of vegetables
Vegetarian gravy
*
Chocolate orange profiteroles
with a rich chocolate sauce
*
Coffee and mints
Gressingham duck egg grebiche
Carpaccio of candy beetroot
Mixed leaves
Coronation sauce
*
Roulade of Suffolk chicken with a Parma ham,
date and apricot stuffing
Parisienne potatoes
*
Chocolate orange profiteroles
with a rich chocolate sauce
.
.
VEGETARIAN MENU
.
Gressingham duck egg grebiche
Carpaccio of candy beetroot
Mixed leaves
Coronation sauce
*
Winter vegetable, haricot bean and curly kale hot pot
Parisienne potatoes
Spaghetti of vegetables
Vegetarian gravy
*
Chocolate orange profiteroles
with a rich chocolate sauce
High Table Menu
Smoked mackerel and prawn
roulade with gravadlax
Mackerel scotch egg,
gazpacho salad
Rye, and lemon and dill aioli
*
Roast supreme of grouse with
pickled blackberries
Crispy pancetta
Black pudding beignet
Bouquetière of fresh vegetables Port wine jus (A)
*
Apple and pecan slice
Spiced orange ice cream (N)
*
Cheese in SCR
*
Coffee and mints
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.
Vegetarian Menus
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Smoked aubergine and butternut squash
roulade with fiery hummus
Refried bean scotch egg
Gazpacho salad
Rye, and lemon and dill aioli
*
Pumpkin, horseradish and
broad bean pithivier with stir-fried
Brussel sprouts
Bouquetière of seasonal vegetables
Spring onion sauce
*
Apple and pecan slice
Spiced orange ice cream (N)
*
Cheese in SCR
*
Coffee and mints
Chargrilled zucchini and goat?s cheese terrine
in a tomato crêpe with beetroot salsa and aioli
*
Pan-fried pheasant breast with chorizo and shallot stuffing
Sweet potato beignet
Carrot and chive purée
Sugar snaps
Redcurrant and port jus (A)
*
Apple and pecan pie (N)
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VEGETARIAN MENU
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Chargrilled zucchini and goat?s cheese terrine
in a tomato crêpe with beetroot salsa and aioli
*
Quorn, aubergine and pesto strudel
Carrot and chive purée
Sugar snaps
Spring onion sauce
*
Apple and pecan pie (N)