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Meze
Roast red pepper houmous, tiropitakia, chilli bean falafel
Tzatziki, Kalamata olives, Greek cress and aubergine puree
Crisp rosemary flatbread
*
Griddled and peppered fillet of Herefordshire beef
Cafe de Paris butter, red wine jus (A)

Vegetarian:
Heirloom tomato salsa and pinenut crepe
With a roquette and radish salad, garlic sauce (N)

Pommes Dauphinoise
Wild mushroom fricassee with fresh herbs
Baton local vegetables
*
Chocolate and cranberry ganache fudge cake
Vanilla bean mascarpone cream
Chocolate micro mint

HIGH TABLE

Portobello mushroom filled with gruyere cheese,
curly kale, leek and butternut squash
Tomato salad and garlic mayonnaise
*
Rib-eye steak marinated in sesame,
ginger and garlic marinade
Parmentier potatoes
Peppered button mushrooms
and sauteed paysanne of vegetables
Thai sauce

(Vegetarian option pre-ordered only)
Sesame, ginger, quorn and garlic bon bons
Peppered button mushrooms
and sauteed paysanne of vegetables
Thai sauce
*
Prune, apple and Armagnac cake
with almond cream (A) (N)
*
Coffee

Coffee

LOWER HALL

Sweet potato, watercress, red pesto and chevre goat's cheese tart
Autumn salad
Cumberland jus (A)
*
Supreme of hake
with a tiger prawn and tarragon polonaise
Anna potatoes
Creamed leeks and julienne of vegetables
Saffron sauce

(Vegetarian option pre-ordered only)
Aubergine filled with red lentil biryani
Anna potatoes
Creamed leeks and julienne of vegetables
Yoghurt and mint sauce
*
Chocolate and lime roulade
*
Coffee