High Table
Tuesday 11th November 2014

Barbecued organic tofu
with griddled beef tomato, zucchini, baby leaf,
watercress aioli and focaccia
*
Braised leg of lamb steak
Minted Chianti and redcurrant sauce (A)

(Vegetarian option pre ordered only)
Spicy split pea enchiladas
Chilli sauce

Pommes Anna
Baby carrots and creamy leeks
*
Orange and cranberry steamed pudding
with sauce anglaise
*
Coffee

Barbecued organic tofu
with griddled beef tomato, zucchini, baby leaf, watercress aioli
and focaccia
*
Braised leg of lamb steak
Minted Chianti and redcurrant sauce (A)

(Vegetarian option pre ordered only)
Spicy split pea enchiladas
Chilli sauce

Pommes Anna
Baby carrots and creamy leeks
*
Orange and cranberry steamed pudding
with sauce anglaise
*
Coffee

High Table
Friday 14th November 2014

Whipped goats curd with textures of beetroot,
butternut squash, hazelnuts, caramelised apple puree
and micro cress (N)
*
Lemon and coriander crusted stone bass
Pan-fried leek, smoked salmon, Thai marinated mussels and kohlrabi
Berny potatoes
Bouquetiere of fresh seasonal vegetables
Warm tartare sauce

(Vegetarian option pre ordered only)
Ratatouille and blue cheese hot pot
Pan- fried leek, kohlrabi,
coriander and roasted peppers
Bouquetiere of fresh seasonal vegetables
*
British cheeseboard
Pear and shallot chutney
*
Toffee fruit and nut pudding with clementine Grand Marnier jus (A) (N)
*
Coffee

Whipped goats curd
Caramelised butternut squash, slow roasted cherry tomato,
Roquette and hazelnut crumb (N)
*
Baked fillet of sea bass
Pan-fried leek,
smoked salmon and kohlrabi

(Vegetarian option pre ordered only)
Ratatouille and blue cheese hot pot
Pan-fried leek and kohlrabi

Crushed new potato
Spaghetti of vegetables
Warm tartare sauce
*
Toffee fruit and nut steamed pudding
Orange sauce (N)
*
Coffee