High Table Menu
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Asparagus, red onion and English
goat’s cheese wholemeal tart
Pickled shaved vegetables
Remoulade sauce
*
Baked fillet of hake with a white bean,
tomato and chorizo cassoulet
Crushed new potatoes
Minted pea purée
Vichy carrots
Dill and Chablis sauce (A)
*
Vanilla bean and caramel roulade
*
Coffee and mints
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Vegetarian Menus
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Asparagus, red onion and English goat’s
cheese wholemeal tart
Pickled shaved vegetables
Remoulade sauce
*
Beef tomato filled with a white bean and
chargrilled tofu cassoulet
Crushed new potatoes
Minted pea purée
Vichy carrots
Dill and Chablis sauce (A)
*
Vanilla bean and caramel roulade
*
Coffee and mints

Asparagus, red onion and
English goat’s cheese wholemeal tart
Pickled shaved vegetables
Remoulade sauce
*
Baked fillet of hake with a white bean,
tomato and chorizo cassoulet
Crushed new potatoes
Minted pea purée
Vichy carrots
Dill and Chablis sauce (A)
*
Vanilla bean and caramel roulade
.
.
VEGETARIAN MENU
.
Asparagus, red onion and English goat’s cheese
wholemeal tart
Pickled shaved vegetables
Remoulade sauce
*
Beef tomato filled with a white bean
and chargrilled tofu cassoulet
Crushed new potatoes
Minted pea purée
Vichy carrots
Dill and Chablis sauce (A)
*
Vanilla bean and caramel roulade

Menu
Roasted Autumnal vegetables with goat’s curd
Chargrilled tiger bread, roquette, tomato salsa and aioli
*
Gressingham duck breast with a spiced orange marmalade
Vegetarian:
Wild mushroom and quail egg arancini
Pan fried bubble and squeak
Stir fried vegetables
Plum and tarragon sauce
*
Double chocolate banoffee profiteroles
Caramel cream and chocolate sauce
*
Coffee and mints

Turnip and potato chowder
with crispy ciabatta croutons
*
Rump of lamb in a garlic,
grain mustard and herb marinade
Minted dauphinoise
Julienne of vegetables
Rosemary jus
*
Tropical fruit meringue with coconut cream
.
.
VEGETARIAN MENU
.
Turnip and potato chowder
with crispy ciabatta croutons
*
Mushroom and lentil falafel with a warm spinach salad
Minted dauphinoise
Julienne of vegetables
Tomato and basil sauce
*
Tropical fruit meringue with coconut cream

High Table Menu
Cullen skink
Poached quail’s egg
Crispy ciabatta
*
Trio of English lamb
Herb-roasted rack, tortellini
and mini suet pudding
Minted dauphinoise potato
Bouquetière of fresh vegetables
Lamb and rosemary jus (A)
*
Continental cheeseboard
*
Tropical fruit meringue roulade
with coconut cream
*
Coffee and mints
.
.
Vegetarian Menus
.
Turnip and potato chowder
Poached quail’s egg
Crispy ciabatta
*
Trio of wild mushrooms:
Falafel, tortellini and mini suet pudding
Minted dauphinoise potato
Bouquetière of fresh vegetables
Rosemary jus
*
Continental cheeseboard
*
Tropical fruit meringue roulade
with coconut cream
*
Coffee and mints