HIGH TABLE MENU


Satay beef tataki
Tofu and miso broth
Mango, avocado and sushi ginger relish
Spicy beef harumaki (N)
*
Pan-seared Gressingham duck breast
Caramelised pear, roquette and buttermilk crispy shallots
Smoked bacon bubble and squeak
Braised red cabbage
Baby carrots
Red wine and tarragon sauce (A)
*
Peach and pineapple elderflower fruit cocktail (A)


VEGETARIAN


Skewered satay vegetables
Tofu and miso broth
Mango, avocado and sushi ginger relish
Lentil harumaki (N)
*
Wild mushroom and Gouda turnover
Caramelised pear, roquette and buttermilk crispy shallots
Bubble and squeak
Braised red cabbage
Baby carrots
Tarragon sauce
*
Peach and pineapple elderflower fruit cocktail (A)

MENU



Butterbean hummus and spicy tomato pate wrapped in a coriander crepe
Mango, avocado and sushi ginger relish
Cos chiffonade
*
Chicken souvlaki
Olive, courgette and feta cheese fritter
Patatosalata
Grilled aubergine and squash
Tzatziki
*
Peach torte and elderflower cream


VEGETARIAN



Butterbean hummus and spicy tomato pate wrapped in a coriander crepe
Mango, avocado and sushi ginger relish
Cos chiffonade
*
Halloumi and vegetable souvlaki
Olive, courgette and feta cheese fritter
Patatosalata
Grilled aubergine and squash
Tzatziki
*
Peach torte and elderflower cream

MENU

Meze
Roast red pepper houmous, tiropitakia and chilli bean falafel
Tzatziki, Kalamata olives, Greek cress and aubergine puree
Crisp rosemary flatbread (V)
*
Noisettes of Suffolk lamb with Cafe de Paris butter
Leek, sweet potato and goats curd terrine
Minted broad bean puree, honeyed baby carrots
Lamb and rosemary jus (A)

Vegetarian:
Asparagus wrapped in filo pastry with onion relish
and Galbani mozzarella
Leek, sweet potato and goats curd terrine
Minted broad bean puree, honeyed baby carrots
Puttanesca sauce (V)
*
Mango and lime tart
Papaya piccalilli, lemongrass syrup and melon carpaccio (A)
*
Coffee

MENU


Goats cheese and sun blush tomato profiteroles
Shaved vegetable and roquette salad with sauce rouille
*
Baked fillet of Scottish hake
Timbale of Mediterranean vegetable cous cous
Green beans and salsa
Prosecco sauce (A)
*
Chocolate orange cheesecake
Mini coconut meringues


VEGETARIAN


Goats cheese and sun blush tomato profiteroles
Shaved vegetable and roquette salad with sauce rouille
*
Quorn babotie
Timbale of Mediterranean vegetable cous cous
Green beans and salsa
Prosecco sauce (A)
*

Chocolate orange cheesecake
Mini coconut meringues

HIGH TABLE MENU


Dolcelatte and walnut-stuffed pear wrapped in prosciutto ham
Asparagus puree, roquette and
cranberry onion relish
*
Grilled seabass with sizzled ginger, chilli and spring onions
Hoisin-glazed sea scallops
Shrimp butter
Marquise potato
Bouquetiere of fresh seasonal vegetables
Lemon beurre blanc
*
Scottish cheeseboard
*
Orange salad with chocolate cheesecake and coconut meringue drops



VEGETARIAN


Dolcelatte and walnut-stuffed pear
Shaved fennel and cucumber
Asparagus puree, roquette and
cranberry onion relish
*
Quorn babotie
Timbale of Mediterranean vegetable cous cous
Bouquetiere of fresh seasonal vegetables
Hoisin sauce
*
Scottish cheeseboard
*
Orange salad with chocolate cheesecake and coconut meringue drops