HIGH TABLE
.
Caramelised onion, cherry tomato and
mozzarella filo pastry tart
Roquette and roast pepper salad
Sauce rouille
*
Parma ham and wild mushroom chicken roulade
Fondant potatoes
Carrot and chervil purée
Green beans
Watercress sauce
.
(Vegetarian option pre-ordered only)
Wild mushroom and spinach saffron crêpe
Fondant potatoes
Carrot and chervil purée
Green beans
Watercress sauce
*
Orange syrup upside-down slice
with crème anglaise
*
Coffee

Lower Hall
.
Caramelised onion, cherry tomato and
mozzarella filo pastry tart
Roquette and roast pepper salad
Sauce rouille
*
Parma ham and wild mushroom chicken roulade
Fondant potatoes
Carrot and chervil purée
Green beans
Watercress sauce
.
(Vegetarian option pre-ordered only)
Wild mushroom and spinach saffron crêpe
Fondant potatoes
Carrot and chervil purée
Green beans
Watercress sauce
*
Orange syrup upside-down slice
with crème anglaise
*
Coffee

Lower Hall
.
Layered spring vegetable and farmhouse
cheese terrine wrapped in a saffron crêpe
Roquette, pear and walnut salad
Red onion chutney
*
Citrus and dill marinated salmon supreme
Garlic roast new potatoes
Julienne of vegetables
Asparagus sauce
.
(Vegetarian option pre-ordered only)
Spiced lentil and jackfruit tagine
Apricot and spring onion cous cous
Julienne of vegetables
Tzatziki
*
Coconut and blueberry roulade
*
Coffee

HIGH TABLE
.
Duck, chicken and sour cherry terrine wrapped
in smoked streaky bacon
Roquette, pear and walnut salad
Red onion chutney
Chargrilled brioche (N)
.
(Vegetarian option pre-order only)
Layered spring vegetable and feta cheese terrine
wrapped in a saffron crêpe
Roquette, pear and walnut salad
Red onion chutney
Chargrilled brioche (N)
*
Pan-seared Loch Duart
salmon supreme
English pea and chorizo cassoulet
Lemon and dill Jersey Royal potatoes
Bouquetière of seasonal vegetables
Prosecco sauce (A)
.
(Vegetarian option pre-order only)
Spiced lentil and jackfruit tagine
Apricot and spring onion cous cous
Bouquetière of seasonal vegetables
Tzatziki
*
British cheeseboard
*
Blueberry and coconut cream
roulade with seasonal fruits
*
Coffee and mints

Menu
Heritage beetroot salad, goat’s cheese mousse and roquette
Truffled honey, orange and chargrilled brioche
*
Apricot and thyme glazed Barbury duck breast
Caramelised chicory tart, sweet potato and chorizo hash
Paysanne of vegetables,
Cambridgeshire cider and tarragon sauce (A)
Vegetarian:
Artichoke, garden pea and tomato arancini
Caramelised chicory tart, sweet potato and pimento hash
Paysanne of vegetables,
Cambridgeshire cider and tarragon sauce (A)
*
Apple slice with Kirsch drizzle
Blackberry fool and toasted pinenut oat crumble (A) (N)
*
Coffee and mints