Friday High Table
MENU
Pear and spinach tarte tatin
with English goat cheese
Trio of heritage beetroot
Roquette and tomato relish
*
Gressingham duck breast
Confit leg wrapped in pancetta
Pommes Anna with orange and rosemary
Macedoine of winter vegetables
Black cherry and port jus (A)
.
(Vegetarian option pre-ordered only)
Portobello mushroom schnitzel
Stir-fried cabbage with hummus
Pommes Anna with orange and rosemary
Macedoine of winter vegetables
Herb sauce
*
Eton mess roulade,
Raspberry meringue, lemon curd
Raspberry coulis
*
Soft and blue cheeses in the SCR

Friday Lower Hall
MENU
Avocado, courgette and mint mousse,
watercress, mango and cherry bell pepper,
citrus vinaigrette
*
Confit duck leg
Pommes Anna with orange and rosemary
Macédoine of winter vegetables
Red cabbage
Black cherry and port jus (A)
.
(Vegetarian option pre-ordered only)
Portobello mushroom schnitzel
Pommes Anna with orange and rosemary
Macédoine of winter vegetables
Red cabbage
Black cherry and port jus (A)
*
Eton mess roulade
Raspberry coulis
*
Coffee served on the Balcony