Friday High Table
MENU
Carpaccio of beef, dressed rocket,
oven-dried heritage tomatoes,
garlic lemon and Dijon mustard dressing,
crispy hen egg and shaved parmesan
.
(Vegetarian option pre-ordered only)
Carpaccio of Mediterranean vegetables,
dressed rocket, oven-dried heritage tomatoes,
garlic lemon and Dijon mustard dressing,
crispy hen egg and shaved parmesan
*
Grilled fillet of citrus sea trout
Saffron and dill new potato cake
Leek, pea and tomato fricassee
Purple sprouting broccoli
Duglere sauce (A)
.
(Vegetarian option pre-ordered only)
Roasted spring vegetable and brie Wellington
Saffron and dill new potato cake
Leek, pea and tomato fricassee
Purple sprouting broccoli
Harissa sauce
*
Strawberry and mascarpone layered torte,
lemon shortbread
Elderflower Chantilly
Pimms-laced strawberries (A)
*
Spanish cheeseboard in the SCR

Friday Lower Hall
MENU
Carpaccio of Mediterranean vegetables
in dill and lemon
Vegan parmesan shavings
Heirloom tomato salsa
Radicchio and focaccia
*
Grilled fillet of citrus sea bass
Saffron and dill new potato cake
Leek, pea and tomato fricassee
Purple sprouting broccoli
.
(Vegetarian option pre-ordered only)
Roasted spring vegetable and brie Wellington
Saffron and dill new potato cake
Leek, pea and tomato fricassee
Purple sprouting broccoli
Dugléré sauce
*
Strawberry layered torte
Elderflower cream
*
Coffee served on the Balcony