Menu
Chargrilled halloumi and butternut squash
Soft boiled duck egg, spinach and tomato muffin
Jerusalem artichoke salad, bloody Mary relish
*
Breast of Trumpington pheasant
Filled with confit leg and spiced pear wrapped in Parma ham
Haggis bon bons and baton vegetables
Madeira sauce
Vegetarian: Godminster cheese, chive and red onion
bread and butter pudding
Vegetable haggis bon bons and baton vegetables
Coriander sauce
*
Lime curd cream Profiteroles
With a cherry compote and Kirsch and chocolate sauces (A)
*
Coffee and mints

Crab and artichoke cakes
with crunchy coleslaw and radicchio
Horseradish and dill tartare
(Vegetarian option pre-ordered only)
Aduki bean and artichoke cakes
with crunchy coleslaw and radicchio
Horseradish and dill tartare
*
Supreme of guinea fowl with a game
pâté and caramelised orange pithivier with watercress
Dauphinoise potatoes
Bouquetière of vegetables
Cumberland jus (A)
(Vegetarian option pre-ordered only)
Pearl barley, smoked tofu and baby leek risotto
with crispy red onions in an aubergine cup
Bouquetière of seasonal vegetables
*
English cheeseboard
*
Pistachio and raspberry frangipane tart
with a raspberry jus and vanilla anglaise (A) (N)
*
Coffee

Goat’s cheese mousse with a crunchy
Waldorf salad
Apple salsa (N)
*
Supreme of chicken stuffed with game pâté
Dauphinoise potatoes
Baton vegetables
Cumberland jus (A)
(Vegetarian option pre-ordered only)
Pearl barley, smoked tofu and baby leek risotto
Dauphinoise potatoes
Baton vegetables
Sun-blush tomato sauce
*
Raspberry and almond frangipane tart
Vanilla cream (N)
*
Coffee