Friday Lower Hall
MENU
Smoked root vegetable and lentil soup,
garlic croutons
*
Roasted suprême of pheasant coq-au-vin style
Potato frittata
Swede and carrot puree
Grilled asparagus
Red wine sauce (A)
.
(Vegetarian option pre-ordered only)
Savoy Cabbage parcel filled with
Roasted shiitake mushrooms,
shallots and watercress
Potato frittata
Swede and carrot puree
Grilled asparagus
Chardonnay sauce (A)
*
White chocolate and
Black Forest Roulade
*
Coffee served on the Balcony

Friday High Table
MENU
Smoked haddock, king prawn and lobster veloute,
herb oil, crusty garlic sourdough, sea herbs
.
(Vegetarian option pre-ordered only)
Smoked root vegetable and lentil veloute,
herb oil, crusty garlic sourdough, sea herbs
*
Pan-fried guinea fowl glazed with
mustard and tarragon
potato frittata
Crispy smoked bacon
Swede and carrot puree
Roast baby fennel
Claret jus (A)
.
(Vegetarian option pre-ordered only)
Savoy cabbage filled with shiitake mushrooms,
shallots and watercress
Battered mushrooms
Potato frittata
Swede and carrot puree
Roasted baby fennel
Chardonnay sauce (A)
*
White chocolate and Black Forest roulade,
torched meringue kisses
Kirsch cherries (A)
*
English cheeseboard in the SCR