High Table Menu
.
.
Heirloom tomato, basil and
buffalo mozzarella ciabatta bruschetta
Lamb’s lettuce
Beetroot pesto (N)
*
Chargrilled tenderloin of pork stuffed
with caramelised red onion
and black pudding wrapped in streaky bacon
Duchess potato
Baton root vegetables
Calvados sauce (A)
*
Lime and mango brulée tart
*
Coffee and mints
.
.

Vegetarian Menus
.
Heirloom tomato, basil and
buffalo mozzarella ciabatta bruschetta
Lamb’s lettuce
Beetroot pesto (N)
*
Pumpkin, spinach and wild mushroom strudel
Duchess potato
Baton root vegetables
Calvados sauce(A)
*
Lime and mango brulée tart
*
Coffee and mints

TUESDAY HALL
.
.
Heirloom tomato, basil and
buffalo mozzarella ciabatta bruschetta
Lamb’s lettuce
Beetroot pesto (N)
*
Chargrilled tenderloin of pork stuffed
with caramelised red onion and
black pudding wrapped in streaky bacon
Duchess potato
Baton root vegetables
Calvados sauce (A)
*
Lime and mango brulée tart
*
Coffee and mints
.
.
Vegetarian Menu
Heirloom tomato, basil and
buffalo mozzarella ciabatta bruschetta
Lamb’s lettuce
Beetroot pesto (N)
*
Pumpkin, spinach and wild mushroom strudel
Duchess potato
Baton root vegetables
Calvados sauce(A)
*
Lime and mango brulée tart
*
Coffee and mints

High Table Menu

Oxtail consommé with a wild
mushroom tortellini
*
Turbot au gratin with a samphire
and rhubarb compote
Lemon and dill new potatoes
Bouquetière of fresh vegetables
Citrus beurre blanc
*
Organic cheeseboard
*
Autumn fruit steamed pudding
with toasted hazelnuts and
anglaise sauce (N)
*
Coffee and mints
.
.
Vegetarian Menus
.
Vegetable consommé with a
wild mushroom tortellini
*
Autumn root and butterbean hot pot
with a mint glaze
Panzanella salad
Bouquetière of seasonal vegetables
Herb sauce
*
Organic cheeseboard
*
Autumn fruit steamed pudding with
toasted hazelnuts and
anglaise sauce (N)
*
Coffee and mints

Winter vegetable and cannellini bean soup
with garlic and parsley croutons
*
Pan-fried fillet of hake with a prawn and lemon crust
Roasted new potatoes
Stir-fried vegetables
Citrus beurre blanc
*
Steamed fruit and nut pudding with custard (N)
.
.
VEGETARIAN MENU
.
Winter vegetable and cannellini bean soup
with garlic and parsley croutons
*
Ratatouille and sweet potato hot pot with a mint glaze
Roasted new potatoes
Stir-fried vegetables
Fresh herb sauce
*
Steamed fruit and nut pudding with custard (N)