Friday High Table
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Plum tomato, asparagus and
wild mushroom strudel with brie
Remoulade sauce, rocket and artichoke salad,
balsamic glaze and pumpkin seed pesto
*
Cornfed supreme of chicken
Grain mustard and herb mash
Cauliflower and Tenderstem broccoli au gratin
Chanteney carrots
Creamy mushroom paprika sauce
.
(Vegetarian option pre-ordered only)
Herb crepe roulade with
Leek, mixed bean and roquette
Grain mustard and herb mash
Cauliflower and Tenderstem broccoli au gratin
Chanteney carrots
Creamy mushroom paprika sauce
*
Rhubarb parfait, poached rhubarb
Custard-filled eclair
Raspberry tuile
*
Welsh cheeseboard in the SCR

Friday Lower Hall
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Asparagus, artichoke and
mushroom puff pastry tart,
Tuscan salad, herb oil, mixed leaf
*
Roast supreme of chicken,
Boursin cheese, leek and apricot stuffing
Fondant potato
Cauliflower puree
Tenderstem broccoli
Creamy mushroom paprika sauce
.
(Vegetarian option pre-ordered only)
Herb crepe roulade with
Leek, wild mushroom and Stilton stuffing
Fondant potato
Cauliflower puree
Tenderstem broccoli
Creamy mushroom paprika sauce
*
Rhubarb and custard
Filled choux bun
*
Coffee served on the Balcony