HIGH TABLE
Trio of local Cambridgeshire rabbit
Asparagus cappuccino
Pickled heritage carrot and coriander
Crisp Parma ham
*
Chargrilled cote de boeuf
Herb crusted Portobello mushroom
Oven dried tomatoes
Duck fat chips
Bouquetière of fresh seasonal vegetables
Peppercorn sauce and béarnaise
*
Poached figs stuffed with homemade marzipan
served with mulled apricot sorbet (N)
*
English cheeseboard in SCR
.
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VEGETARIAN OPTION
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Smoked asparagus arancini
Pickled heritage carrot and coriander
Fresh herb aioli and baby gem
*
Quorn kiev on a herb crusted Portobello mushroom
Oven dried tomatoes
Garlic chunky chips
Bouquetiere of fresh seasonal vegetables
Peppercorn sauce and béarnaise sauce
*
Poached figs stuffed with homemade marzipan
served with mulled apricot sorbet (N)

FORMAL HALL
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Smoked asparagus arancini
Pickled heritage carrot and coriander
Fresh herb aioli and baby gem
*
‘Real’ hamburger
Brioche, Montgomery cheddar
Hand cut chips
Baby gem, plum tomato, pickled
cucumber and barbecue mayonnaise
*
Apricot and fig parfait with marzipan (N)
.
.
VEGETARIAN OPTION
.
Smoked asparagus arancini
Pickled heritage carrot and coriander
Fresh herb aioli and baby gem
*
Spicy quorn burger
Brioche, Montgomery cheddar
Hand cut chips
Baby gem, plum tomato, pickled
cucumber and barbecue mayonnaise
*
Apricot and fig parfait with marzipan (N)