HIGH TABLE
MENU
Thai spiced crab and prawn arancini, tomato and basil compote
Fennel, red onion and citrus segments
Balsamic gel and lemon mascarpone
.
(Vegetarian option pre-ordered only)
Thai spiced parsnip and squash arancini,
tomato and basil compote
Fennel, red onion and citrus segments
Balsamic gel and lemon mascarpone
*
Tenderloin of Dijon mustard and herb glazed pork medallion
Slow roasted pork shoulder dauphine
Celeriac and carrot puree
Tenderstem broccoli
Apple calvados sauce (A)
.
(Vegetarian option pre-ordered only)
Red lentil, halloumi, spinach and pepper Wellington
Roasted leek dauphine potato
Celeriac and carrot puree
Tenderstem broccoli
Calvados sauce (A)
*
Pressed apple terrine, cinnamon parfait,
brown sugar palmier
Marsala wine reduction, black sesame tuille (A)
*
Continental cheeses in the SCR

LOWER HALL
MENU
Courgette and carrot pakoras, mixed leaves,
mango chutney and soy raita
*
Honey mustard and tarragon glazed pork ribeye steak
Pomme puree
Roasted mirepoix of celeriac and carrot
Tenderstem broccoli
Apple calvados sauce (A)
.
(Vegetarian option pre-ordered only)
Red lentil, halloumi, spinach and pepper Wellington
Roasted mirepoix of celeriac and carrot
Tenderstem broccoli
Apple calvados sauce (A)
*
Warm apple and cinnamon pudding
with vanilla Anglaise
*
Coffee served on the Balcony