MENU
Tuna tataki
Coriander and prawn vermicelli
Tempura Oriental vegetables
Dipping sauce
*
Trio of pork:
Loin, braised pulled collar
and ham hock roulade with pancetta
Sweet potato and mustard hash
Red onion and Bramley apple marmalade
Bouquetière of baby vegetables
Sweet cider and mustard cream sauce (A)
*
Baileys and caramel tiramisu
Biscotti and autumn fruit (A)
*
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VEGETARIAN MENU
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Charred cauliflower tataki
Coriander and tofu vermicelli
Tempura Oriental vegetables
Dipping sauce
*
Gruyère cheese and squash beignets
Curly kale stir fry
Red onion and Bramley apple marmalade
Bouquetière of baby vegetables
Sweet cider and mustard cream sauce (A)
*
Baileys and caramel tiramisu
Biscotti and autumn fruit (A)
*
MENU
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Mustard-glazed twice-baked cauliflower cheese soufflé
Balsamic-dressed baby leaf salad
Cherry tomato compote
*
Lemon, oregano and garlic marinated pork chop
Spring onion and mint cous cous
Roasted Mediterranean vegetables
Tzatziki sauce
*
Baileys and caramel tiramisu (A)
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VEGETARIAN MENU
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Mustard-glazed twice-baked cauliflower cheese soufflé
Balsamic-dressed baby leaf salad
Cherry tomato compote
*
Aubergine, feta and oregano baklava
Spring onion and mint cous cous
Roasted Mediterranean vegetables
Tzatziki sauce
*
Baileys and caramel tiramisu (A)
MENU
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Soft-boiled hen?s egg
Chargrilled asparagus tips
Red onion and tomato salad
Dill mayonnaise
*
Pan-fried duck breast
Pan haggerty
Cauliflower purée, roasted carrots
Balsamic orange sauce
*
Lemon syllabub pots with sesame tuille (A)
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VEGETARIAN MENU
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Soft-boiled hen?s egg
Chargrilled asparagus tips
Red onion and tomato salad
Dill mayonnaise
*
Beetroot gnocchi stuffed with basil pesto
Cauliflower purée
Roasted carrots
Arrabbiata sauce
*
Lemon syllabub pots with sesame tuille (A)
Soft-boiled hen?s egg
HIGH TABLE
Sausage meat wrapped Scotch hen?s egg,
chargrilled asparagus spears
Pimento and artichoke salad
Hollandaise sauce
*
Pan-roasted smoked duck breast
with confit leg and black cherries
Cauliflower purée, pan haggerty
Bouquetière of seasonal vegetables
Cassis jus (A)
*
Italian cheese
*
Limoncello syllabub with sesame tuille
and rhubarb compote
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VEGETARIAN MENU
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Falafel-wrapped Scotch hen?s egg,
chargrilled asparagus spears
Pimento and artichoke salad
Hollandaise sauce
*
Beetroot gnocchi stuffed with basil pesto
Cauliflower purée
Bouquetière of seasonal vegetables
Arrabbiata sauce
*
Italian cheese
*
Limoncello syllabub with sesame tuille
and rhubarb compote