Beetroot Nicoise salad with quails eggs and baby gem
Tyrolienne sauce
Heirloom tomato bloomer
*
Chargrilled fillet of beef with a horseradish,
grain mustard and chicken liver croute
Chateau potatoes
Red cabbage
Green beans
Red wine and bearnaise sauces (A)
*
Warm date and pecan nut pudding with orange compote (N)




VEGETARIAN MENU

Beetroot Nicoise salad with quails eggs and baby gem
Tyrolienne sauce
Heirloom tomato bloomer
*
Plum tomato, leek and Suffolk blue cheese wholemeal tart
Caramelised red onion, Swiss chard and pear salad
Chateau potatoes
Red cabbage
Green beans
White wine and dill sauce (A)
*
Warm date and pecan nut pudding with orange compote (N)

Beetroot Nicoise salad with quails eggs and baby gem
Tyrolienne sauce
Heirloom tomato bloomer
*
Chargrilled fillet of beef with a horseradish,
grain mustard and chicken liver croute
Chateau potatoes
Red cabbage
Green beans
Red wine and bearnaise sauces (A)
*
Warm date and pecan nut pudding with orange compote (N)


VEGETARIAN MENU

Beetroot Nicoise salad with quails eggs and baby gem
Tyrolienne sauce
Heirloom tomato bloomer
*
Plum tomato, leek and Suffolk blue cheese wholemeal tart
Caramelised red onion, Swiss chard and pear salad
Chateau potatoes
Red cabbage
Green beans
White wine and dill sauce (A)
*
Warm date and pecan nut pudding with orange compote (N)

Pulled ham hock croquette, pea variations, 
griddled spring onion
Heirloom tomato carpaccio, hickory barbecued mayonnaise

Vegetarian: Asparagus and gruyere cheese croquette,
pea variations
Griddled spring onion, heirloom tomato carpaccio,
hickory barbecued mayonnaise
*
Noisettes of English lamb with a shallot chutney and Marquez crust
Leek and sweet potato terrine, wild mushroom fricassee,
grilled ratatouille
Truffled leek, basil and goats cheese sauce

Vegetarian: Borlotti bean and quorn koftas
Tricolor cous cous, baby spinach, cashew nuts and grilled ratatouille
Spicy tomato chutney and raita (N)
*
Baked passion fruit cheesecake
Coconut crisp and mango salsa
*
Coffee and mints

Root vegetable chowder
Bacon and herb dumplings
*
Pan-fried five-spiced Gressingham duck with shaved fennel
and duck confit in a hoisin sauce
Spring onion egg noodles
Bouquetiee of fresh seasonal vegetables
*
Stone fruits with vanilla bean
Calvados cream roulade
*
British artisan cheeseboard in SCR


VEGETARIAN MENU

Root vegetable chowder
Mature cheddar cheese and herb dumplings
*
Red pepper, aubergine, zucchini and goats curd
with basil and oven dried cherry tomatoes
Tagliatelle verde
Bouquetiere of fresh seasonal vegetables
Garlic sauce
*
Stone fruits with vanilla bean
Calvados cream roulade
*
English cheeseboard in SCR

Curried split pea and parsnip veloute
Naan bread croutons
*
Guinea fowl 'coq-au-vin'(A)
Bacon frittata
Crushed swede
Courgettes
*
Cherry and calvados roulade (A)


VEGETARIAN MENU

Curried split pea and parsnip veloute
Naan bread croutons
*
Roast red pepper with goats curd, basil and oven dried tomatoes
Lentil frittata
Crushed swede
Courgettes
Parsley sauce
*
Cherry and calvados roulade (A)

Root vegetable chowder
Bacon and herb dumplings
*
Pan-fried five-spiced Gressingham duck with shaved fennel
and duck confit in a hoisin sauce
Spring onion egg noodles
Bouquetiee of fresh seasonal vegetables
*
Stone fruits with vanilla bean
Calvados cream roulade
*
British artisan cheeseboard in SCR


VEGETARIAN MENU

Root vegetable chowder
Mature cheddar cheese and herb dumplings
*
Red pepper, aubergine, zucchini and goats curd
with basil and oven dried cherry tomatoes
Tagliatelle verde
Bouquetiere of fresh seasonal vegetables
Garlic sauce
*
Stone fruits with vanilla bean
Calvados cream roulade
*
English cheeseboard in SCR