Sweet potato and spinach soup with stilton croutons
*
Lemon and ginger baked supreme of Scottish salmon
Smoked salmon bubble and squeak cake
Stir-fried vegetables
Warm dill tartare sauce
*
Citrus curd cheesecake
Grapefruit marmalade


VEGETARIAN

Sweet potato and spinach soup with stilton croutons
*
Honey-roasted chestnut, cavolo nero and celeriac risotto
with a poached quails egg and parmesan cheese
Bubble and squeak
Stir-fried vegetables
Basil sauce
*
Citrus curd cheesecake
Grapefruit marmalade

Sweet potato and spinach soup with stilton croutons
*
Lemon and ginger baked supreme of Scottish salmon
Smoked salmon bubble and squeak cake
Stir-fried vegetables
Warm dill tartare sauce
*
Citrus curd cheesecake
Grapefruit marmalade




VEGETARIAN

Sweet potato and spinach soup with stilton croutons
*
Honey-roasted chestnut, cavolo nero and celeriac risotto
with a poached quails egg and parmesan cheese
Bubble and squeak
Stir-fried vegetables
Basil sauce
*
Citrus curd cheesecake
Grapefruit marmalade

Spicy three bean, lentil and arrabbiata filo pastry purse
Baby leaf, cherry tomatoes and blue cheese mayonnaise
*
Rump of Suffolk lamb with Marquez sausage
Parisienne potatoes
Mediterranean vegetables
Rosemary and chianti sauce (A)
*
Orange parfait
White chocolate shortbread


VEGETARIAN MENU

Spicy three bean, lentil and arrabbiata filo pastry purse
Baby leaf, cherry tomatoes and blue cheese mayonnaise
*
Aubergine, Camembert and apple schnitzel with a squash fricassee
Parisienne potatoes
Mediterranean vegetables
Basil sauce
*
Orange parfait
White chocolate shortbread

Pan-fried loin of hare with crispy serrano ham,
caramelised trio of onions and conference pear
Pak choi, raspberry vinaigrette
and cashew nuts (N)

Roast saddle of English lamb
Redcurrant, tarragon and apricot stuffing
Minted pomme puree
Bouquetiere of fresh seasonal vegetables
Rosemary and chianti sauce (A)
*
Scottish cheeseboard
*
Orange parfait
Persimmon, pomegranate, honey and mint fruit salad


VEGETARIAN MENU

Pan-fried smoked organic tofu with crispy courgette,
trio of caramelised onion and conference pear
Pak choi, raspberry vinaigrette
and cashew nuts
*
Wild mushroom and goats cheese crepe
with a free-range poached egg
Celeriac chips
Bouquetiere of fresh seasonal vegetables
*
Scottish cheeseboard
*
Orange parfait
Persimmon, pomegranate, honey and mint fruit salad

Pan-fried loin of hare with crispy serrano ham,
caramelised trio of onions and conference pear
Pak choi, raspberry vinaigrette
and cashew nuts (N)

Roast saddle of English lamb
Redcurrant, tarragon and apricot stuffing
Minted pomme puree
Bouquetiere of fresh seasonal vegetables
Rosemary and chianti sauce (A)
*
Scottish cheeseboard
*
Orange parfait
Persimmon, pomegranate, honey and mint fruit salad


VEGETARIAN MENU

Pan-fried smoked organic tofu with crispy courgette,
trio of caramelised onion and conference pear
Pak choi, raspberry vinaigrette
and cashew nuts
*
Wild mushroom and goats cheese crepe
with a free-range poached egg
Celeriac chips
Bouquetiere of fresh seasonal vegetables
*
Scottish cheeseboard
*
Orange parfait
Persimmon, pomegranate, honey and mint fruit salad