Tuesday Hall Menu
Mushroom, fennel and lemon soup
Rye bread croutons
*
Roulade of chicken, mushroom,
leek and smoked bacon,
Fondant potato
Wild mushroom and spring onion fricassée
Griddled courgettes
Stroganoff sauce (A)
.
(Vegetarian option pre-ordered only)
Leek, spinach and sweet potato crêpe
Fondant potato
Wild mushroom and spring onion fricassée
Griddled courgettes
Stroganoff sauce (A)
*
Berry meringue
with elderflower seasonal fruits
*
Coffee

Tuesday High Table Menu
Mushroom, fennel and lemon soup
Rye bread croutons
*
Roulade of chicken, mushroom,
leek and smoked bacon,
Fondant potato
Wild mushroom and spring onion fricassée
Griddled courgettes
Stroganoff sauce (A)
.
(Vegetarian option pre-ordered only)
Leek, spinach and sweet potato crêpe
Fondant potato
Wild mushroom and spring onion fricassée
Griddled courgettes
Stroganoff sauce (A)
*
Berry meringue
with elderflower seasonal fruits
*
Coffee

Friday Lower Hall Menu
Griddled asparagus,
beetroot and butternut squash terrine,
quinoa, orange and watercress salad,
vegan ranch dressing
*
Panko-breaded Asian spiced pork escalope
Sticky coconut jasmine rice
Stir-fried vegetables with pak choi
Katsu sauce
.
(Vegetarian option pre-ordered only)
Panko-breaded Asian spiced halloumi
and cauliflower cutlet
Sticky coconut jasmine rice
Stir-fried vegetables with pak choi
Katsu sauce
*
Mocha layer torte
Caramel chocolate sauce
*
Coffee

Friday High Table Menu
Pea and broad bean velouté,
chargrilled asparagus tips,
lemon crème fraiche and truffle oil
*
Pork tenderloin en croûte, chorizo,
peach and dolcelatte,
Creamy sage mash potato
Parmentier of summer vegetables
Roasted fennel
Apple cider sauce (A)
.
(Vegetarian option pre-ordered only)
Panko-breaded Asian spiced halloumi
and cauliflower cutlet
Sticky coconut jasmine rice
Parmentier of summer vegetables
Roasted fennel
Katsu sauce
*
Mocha layer torte
Orange and chocolate sauces
Florentine crisp (N)
*
Artisan cheeses in the SCR