Friday High Table
MENU
Zesty lobster rillette wrapped in Scottish smoked salmon
Parisienne of cucumber
Baby leaf, avocado and prawns
Dill Tyrolienne
.
(Vegetarian option pre-ordered only)
Zesty lentil and courgette wrapped in smoked aubergine
Parisienne of cucumber
Baby leaf, avocado and cherry tomato
Dill Tyrolienne
*
Medallion of Suffolk pork en croute with
fresh herb and dolcelatte, sauteed apples
Herb pomme puree
Griddled peppers and courgettes
Baby carrots
Chianti jus (A)
.
(Vegetarian option pre-ordered only)
Wild mushroom, bean and quinoa casserole,
dolcelatte and fresh herb crust
Herb pomme puree
Griddled peppers and courgettes
Baby carrots
Chianti vegetarian jus (A)
*
White chocolate and ginger cheesecake
Gingerbread biscuit
Whipped lemon creme fraiche
*
Farmhouse cheese in the SCR

Friday Lower Hall
MENU
Vine tomato, basil and vegan mozzarella arancini,
panzanella salad, Sicilian tomato dressing
*
Roast Italian-style porchetta
Herb pomme puree
Mediterranean vegetables
Baton carrots
Port jus (A)
.
(Vegetarian option pre-ordered only)
Wild mushroom, bean and quinoa casserole,
dolcelatte and red onion crust
Herb pomme puree
Mediterranean vegetables
Baton carrots
Chianti vegetarian jus (A)
*
White chocolate and ginger cheesecake
Gingerbread crumb
*
Coffee served on the Balcony