English goats cheese, basil and pinenut terrine,
oven dried cherry tomatoes, beetroot hummus and roquette
*
Herb and pistachio crusted rump of English lamb
Fondant potatoes
Honey glazed baby carrots
Green beans
Rosemary jus (N)
*
Pecan and buttered rum pie
with Chantilly cream (N)
.
.
VEGETARIAN MENU
.
English goats cheese, basil and pinenut terrine,
oven dried cherry tomatoes, beetroot hummus and roquette (N)
*
Wild mushroom and quail egg arancini
Fondant potatoes
Honey glazed baby carrots
Green beans
Tomato and rosemary jus
(N)
*
Pecan and buttered rum pie
with Chantilly cream(N)

HIGH TABLE MENU
.
English goat's cheese, basil and pinenut terrine,
oven dried cherry tomatoes, beetroot hummus and roquette (N)
*
Herb and pistachio crusted rump of English lamb
Fondant potatoes
Honey glazed baby carrots
Green beans
Rosemary jus
(N)
*
Pecan and buttered rum pie
with Chantilly cream (N)
.
.
VEGETARIAN MENU
.
English goats cheese, basil and pinenut terrine,
oven dried cherry tomatoes, beetroot hummus and roquette (N)
*
Wild mushroom and quail egg arancini
Fondant potatoes
Honey glazed baby carrots
Green beans
Tomato and rosemary jus (N)
*
Pecan and buttered rum pie with Chantilly cream (N)

Roast onion squash with Maldon sea salt, tahini,
feta cheese and olives
Parmesan shortbread
*
Pan-fried fillet of chicken
with stir-fried chorizo and spinach
Sweet potato mash
Baton vegetables
White wine and chive sauce (A)
*
Steamed chocolate orange pudding
Praline sauce (N)
.
.
VEGETARIAN MENU
.
Roast onion squash with Maldon sea salt, tahini,
feta cheese and olives
Parmesan shortbread
*
Quorn, courgette and spring onion strudel
Sweet potato mash
Baton vegetables
White wine and chive sauce (A)
*
Steamed chocolate orange pudding
Praline sauce (N)

HIGH TABLE MENU
.
Thai-spiced crab, sweetcorn and tomato fritter
with a cucumber and shallot pickle,
Pea tendrils and steamed quail egg
Horseradish remoulade
*
Pan-fried Gressingham duck
Confit leg, broad bean and spring onion strudel
Sweet potato and thyme puree
Bouquetière of seasonal vegetables
Cherry brandy Jus (A)
*
Vintage cheeseboard
*
Steamed chocolate orange pudding with Baileys cream (A)
.
.
VEGETARIAN MENU
.
Thai spiced Tofu, sweetcorn and tomato fritter
with a cucumber and shallot pickle, pea tendrils
Horseradish remoulade
*
Zucchini, broad bean and spring onion strudel
with stir fried spinach
Bouquetière of seasonal vegetables
White wine and chive sauce (A)
*
Vintage cheeseboard
*
Steamed chocolate orange pudding with Baileys cream (A)