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
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)