Formal Hall
Vegetable and lentil samosa
Spiced shaved carrot, coriander
and courgette salad
Mango and red onion chutney
*
Medallion of pork fillet coated in
herb and panko breadcrumbs
Trio of sautéed apples and bacon
Parmentier potatoes
Carrot and chive purée
Brandy sauce (A)
*
Warm spiced plum cake with
vanilla crème fraiche
.
.
Vegetarian option
Vegetable and lentil samosa
Spiced shaved carrot, coriander
and courgette salad
Mango and red onion chutney
*
Ratatouille coated in herb and
panko breadcrumbs
Trio of sautéed apples
Parmentier potatoes
Carrot and chive purée
Brandy sauce (A)
*
Warm spiced plum cake with
vanilla crème fraiche

High Table
Vegetable and lentil samosa
Spiced shaved carrot, coriander
and courgette salad
Mango and red onion chutney
*
Medallion of pork fillet coated in
herb and panko breadcrumbs
Trio of sautéed apples and bacon
Parmentier potatoes
Carrot and chive purée
Brandy sauce (A)
*
Warm spiced plum cake
with vanilla crème fraiche
.
.
Vegetarian Option
Vegetable and lentil samosa
Spiced shaved carrot, coriander
and courgette salad
Mango and red onion chutney
*
Ratatouille coated in herb
and panko breadcrumbs
Trio of sautéed apples
Parmentier potatoes
Carrot and chive purée
Brandy sauce (A)
*
Warm spiced plum cake
with vanilla crème fraiche

Menu
Crispy halloumi and onion squash bon bons,
Shaved fennel, zucchini and heirloom tomato salad
Apple and cider purée, sweet and sour pickle (A)
*
Supreme of Suffolk chicken with gremolata
wrapped in smoked bacon
Kale and grain mustard bubble and squeak, baton vegetables
Calvados sauce (A)
Vegetarian:
Montgomery cheddar, butterbean and herb bouchée
Kale and grain mustard bubble and squeak, baton vegetables
Calvados sauce (A) (N)
*
Gingerbread and walnut roulade
Clementine compote, lemon sable (N)
*
Coffee and mints

High Table
Miso broth with porcini
mushrooms and flat bread
*
Pan-fried partridge with a quail
and blackberry sausage roll
Cocotte potatoes
Bouquetière of seasonal vegetables
Port jus (A)
*
Mincemeat and apple crumble
Iced custard parfait
*
Scottish cheeseboard and
Whisky chutney in SCR (A)
.
.
Vegetarian Option
Miso broth with porcini
mushrooms and flat bread
*
Quinoa, cashew nut and
cep beignet
With a warm carrot and
spinach salad
Cocotte potatoes
Bouquetière of seasonal vegetables
Garlic and thyme sauce (N)
*
Mincemeat and apple crumble
Iced custard parfait
*
Scottish cheeseboard and
Whisky chutney in SCR (A)

Formal Hall
Parsnip, sage and white bean soup
*
Chargrilled medallion of pork fillet
glazed with dry sherry and honey
With a hoisin sausage meat stuffing
Mediterranean cous cous
Seared ratatouille
Garlic and thyme sauce
*
Mincemeat and apple crumble
with custard
.
.
Vegetarian option
Parsnip, sage and white bean soup
*
Quinoa, cashew nut and cep beignet
with a warm carrot and spinach salad
Mediterranean cous cous
Seared ratatouille
Garlic and thyme sauce
*
Mincemeat and apple crumble
with custard