Roast parsnip and split pea soup
with stilton croutons
*
Brochette of chicken and bacon i
n red onion and thyme marinade
Timbale of wild mushroom rice
Vegetable fricassee
Chive sauce

(Vegetarian option pre-ordered only)
Brochette of halloumi
in a red onion and thyme marinade
Timbale of wild mushroom rice
Vegetable fricassee
Chive sauce
*
Pear and chocolate tiramisu trifle
*
Coffee

Roast parsnip and split pea soup
with stilton croutons
*
Brochette of chicken and bacon
in red onion and thyme marinade
Timbale of wild mushroom rice
Vegetable fricassee
Chive sauce

(Vegetarian option pre-ordered only)
Brochette of halloumi
in a red onion and thyme marinade
Timbale of wild mushroom rice
Vegetable fricassee
Chive sauce
*
Pear and chocolate tiramisu trifle
*
Coffee

HIGH TABLE

Roast pumpkin and wild mushroom soup
With parmesan ciabatta
*
Pan-fried ostrich
with lentils, Madeira and pancetta (A)
Truffled fondant potatoes
Bouquetiere of seasonal vegetables
Redcurrant and apple jus

(Vegetarian option pre-ordered only)
Mung bean, garlic and feta beignets
on a warm spinach, three onion
and butternut squash salad
Bouquetiere of seasonal vegetables
*
Italian soft cheeses
*
Banana toffee profiteroles
Chocolate sauce
*
Coffee

LOWER HALL

Heritage tomato, roast pepper and parmesan bruschetta
Cos lettuce and tarragon mayonnaise
*
Chargrilled rump of lamb
Pan haggerty
Pea puree and carrots
Claret sauce (A)

(Vegetarian option pre-ordered only)
Lentil and basil scotch egg
Pan haggerty
Pea puree and carrots
Pimento sauce (A)
*
Banana and toffee profiteroles
with a chocolate sauce
*
Coffee