LOWER HALL
MENU
Triple onion, plum tomato and leek arancini,
bitter leaves, lemon and parsley mayonnaise
*
Saffron and citrus grilled fillet of hake
Prawn new potato cake
Grilled peppers and baked broccoli
Pea and mint salsa
.
(Vegetarian option pre-ordered only)
Saffron and herb crepe with Quorn and mushroom
Roasted aubergine new potato cake
Grilled peppers and baked broccoli
Pea and mint salsa
*
Tiramisu roulade
Chocolate sauce
*
Coffee served on the Balcony

HIGH TABLE
MENU
Fig, Parma ham and goats cheese filo parcel
with toasted walnuts,
baby gem, vine tomato chutney and aioli
Balsamic glaze (N)
.
(Vegetarian option pre-ordered only)
Fig, squash and goats cheese filo parcel
with toasted walnuts,
baby gem, vine tomato chutney and aioli
Balsamic glaze (N)
*
Pan-fried Gressingham duck breast
Caramelized onion fondant potato
Honey-roasted carrots
Braised red cabbage
Plum and port jus (A)
.
(Vegetarian option pre-ordered only)
Panko-breaded portobello mushroom with spiced lentils
Caramelized onion fondant potato
Honey-roasted carrots
Braised red cabbage
Tarragon sauce
*
Tiramisù roulade, almond biscuit
Chocolate sauce (N)
*
Blue and goats cheese in SCR