HIGH TABLE
MENU
Carpaccio of beef with basil and lemon, pumpkin seed pesto,
celeriac crisps, parmesan cream and rocket
.
(Vegetarian option pre-ordered only)
Carpaccio of heritage beetroot with lemon,
pumpkin seed pesto,
celeriac crisps, parmesan cream and rocket
*
Free-range chicken suprême
Roulade of smoked bacon and confit leg
Fondant potato
Honey roasted baby carrots
Green beans
Bordelaise sauce (A)
.
(Vegetarian option pre-ordered only)
Baked winter vegetable and borlotti bean cassoulet,
herb quinoa topping
Fondant potato
Honey roasted baby carrots
Green beans
*
Trio of chocolate mousse filled profiteroles,
coffee Viennese fingers, salted chocolate sauce,
whisky cream (A)
*
Blue and goat’s cheeses in SCR

LOWER HALL
MENU
White bean, artichoke and tomato bruschetta,
vegan feta, pepper cous cous,
balsamic and red onion jam
*
Herb roasted chicken supreme
Roast sweet potato
Baton vegetables
Smokey chipotle sauce
.
(Vegetarian option pre-ordered only)
Baked winter vegetable and borlotti bean cassoulet,
herb quinoa topping
Roast sweet potato
Baton vegetables
Smokey chipotle sauce
*
Chocolate mousse filled choux bun
with caramel sauce
*
Coffee served on the Balcony