Butternut squash, spring onion
and rosary goat’s
cheese rillettes
Citrus mascarpone and
garlic flat bread
*
Pancetta-wrapped supreme of chicken
Pea and leg croquette
Chantenay carrots
Roasted asparagus
Port sauce (A)
(Vegetarian option pre-ordered only)
Beetroot salsa, courgette
and heirloom tomato tart
Pea and mint croquette
Chantenay carrots
Roasted asparagus
Dijon mustard and honey sauce
*
Rich chocolate mousse tart,
orange and Grand
Marnier cream (A)
*
Coffee

Butternut squash, spring onion
and rosary goat’s
cheese rillettes
Citrus mascarpone and
garlic flat bread
*
Pancetta-wrapped supreme of chicken
Pea and leg croquette
Chantenay carrots
Roasted asparagus
Port sauce (A)
(Vegetarian option pre-ordered only)
Beetroot salsa, courgette
and heirloom tomato tart
Pea and mint croquette
Chantenay carrots
Roasted asparagus
Dijon mustard and honey sauce
*
Rich chocolate mousse tart,
orange and Grand
Marnier cream (A)
*
Coffee

Menu
Heirloom tomato, pickled melon and buffalo mozzarella cheese salad
Chargrilled brioche, red shiso, toasted pine kernels
and minted pea pesto (N)
*
Confit barbury duck leg and Suffolk bacon in mustard breadcrumbs
Bubble and squeak, stir fried vegetables and water chestnuts
Crisp bacon and warm peach chutney
Vegetarian:
Asparagus and chanterelle mushroom rissole in mustard breadcrumbs
Bubble and squeak, stir fried vegetables and water chestnuts
Crispy red onion and warm peach chutney
*
Baked passion fruit cheesecake
Mint, kiwi and dragon fruit salsa
Orange glaze (A)

HIGH TABLE
English asparagus:
griddled, parfait and velouté
Soft-boiled quail’s egg hollandaise sauce
*
Grilled fillet of halibut with a pecan,
lemon and dill crust (N)
Marquise potato
Bouquetière of fresh seasonal vegetables
Dugléré sauce
(Vegetarian option pre-ordered only)
Chick pea and woodland mushroom cutlet,
chestnut mushroom tagliatelle
Bouquetière of fresh seasonal vegetables
Creamy mushroom purée
*
Scottish cheeseboard with whiskey chutney (A)
*
Orange salad with white chocolate
baked cheesecake
Kiwi, dragon fruit and mint salsa
*
Coffee

Goat’s cheese, sun blush tomato
and broad bean terrine
Crispy goat’s cheese
Beetroot relish
Redcurrant coulis
*
Blackened Cajun supreme of Scottish salmon
New potatoes in garlic oil
Citrus roasted spring vegetables
Mango, sweetcorn and bell pepper salsa
(Vegetarian option pre-ordered only)
Cajun black-eyed bean creole
with coriander and lime
New potatoes in garlic oil
Citrus roasted spring vegetables
Mango, sweetcorn and bell pepper salsa
*
Chocolate orange cheesecake
with salted caramel
*
Coffee