Formal Hall
Smoked tomato and
caramelised onion soup
Cheese croutons
*
Rib-eye steak marinated in thyme
and balsamic vinegar
Hasselback potatoes
Green beans provençale
Stuffed portobello mushroom
Garlic mayonnaise
*
Poached pear with
crème anglaise (A)
.
.
Vegetarian option
Smoked tomato and
caramelised onion soup
Cheese croutons
*
Barbecued sweetcorn
and butternut squash rissole
Hasselback potatoes
Green beans provençale
Stuffed portobello mushroom
Garlic mayonnaise
*
Poached pear with
crème anglaise (A)
High Table
Game consommé with truffled
cheese straws
*
Carved peppered Castle Estate
beef with tempura-battered
winter vegetables
Pan-fried new potatoes
Bouquetière of seasonal vegetables
Béarnaise sauce, red wine jus (A)
*
Classic French cheeseboard
*
Mulled wine poached fruits with
vanilla sabayon and peach shortbread (A)
.
.
Vegetarian Option
Asparagus consommé with
truffled cheese straws
*
Hickory smoked sweetcorn
and butternut squash rissole
Pan-fried new potatoes
Bouquetière of seasonal vegetables
Béarnaise sauce
*
Classic French cheeseboard
*
Mulled wine poached fruits with
vanilla sabayon and peach shortbread (A)