Formal Hall
Homemade Moroccan hummus-stuffed
mushrooms baked with walnuts
and feta cheese
Baby spinach, tomato and squash
Garlic mayonnaise (N)
*
Baked fillet of seabass
with Thai-spiced tiger prawns
Sautéed new potatoes
Stir-fried baby corn and mangetout
Lemon and watercress sauce
*
Salted caramel Mississippi
mud pie
.
.
Vegetarian option
Homemade Moroccan hummus-stuffed
mushrooms baked with walnuts
and feta cheese
Baby spinach, tomato
and squash
Garlic mayonnaise (N)
*
Breaded halloumi
Sautéed new potatoes
Stir-fried baby corn and mangetout
Lemon and watercress sauce
*
Salted caramel Mississippi
mud pie

High Table
Homemade Moroccan
hummus-stuffed mushrooms
baked with walnuts and feta cheese
Baby spinach, tomato and squash
Garlic mayonnaise (N)
*
Baked fillet of seabass
with Thai-spiced tiger prawns
Sautéed new potatoes
Stir-fried baby corn and mangetout
Lemon and watercress sauce
*
Salted caramel Mississippi
mud pie
.
.
Vegetarian Option
Homemade Moroccan
hummus-stuffed mushrooms
baked with walnuts and feta cheese
Baby spinach, tomato and squash
Garlic mayonnaise (N)
*
Breaded halloumi
Sautéed new potatoes
Stir-fried baby corn and mangetout
Lemon and watercress sauce
*
Salted caramel Mississippi
mud pie

Menu
Rosary Goats cheese with red onion chutney wrapped in filo
Roquette, beetroot salsa and raspberry vinegar
Honey, thyme and gingerbread crumb, yogurt
*
Roast Guinea fowl supreme, crispy leg bon bon
Chestnut, cranberry and bacon crumble
Batons of root vegetables
Port jus (A)
Vegetarian: Baked aubergine with chevre
Parsnip bon bons
Chestnut, quorn and cranberry crumble
Batons of root vegetables
Soubise sauce
*
Cookie coffee cheesecake
Peanut butter ice cream, whipped meringue (N)
*
Coffee and mints

High Table
Game consommé with truffled
cheese straws
*
Carved peppered Castle Estate
beef with tempura-battered
winter vegetables
Pan-fried new potatoes
Bouquetière of seasonal vegetables
Béarnaise sauce, red wine jus (A)
*
Classic French cheeseboard
*
Mulled wine poached fruits with
vanilla sabayon and peach shortbread (A)
.
.
Vegetarian Option
Asparagus consommé with
truffled cheese straws
*
Hickory smoked sweetcorn
and butternut squash rissole
Pan-fried new potatoes
Bouquetière of seasonal vegetables
Béarnaise sauce
*
Classic French cheeseboard
*
Mulled wine poached fruits with
vanilla sabayon and peach shortbread (A)

Formal Hall
Smoked tomato and
caramelised onion soup
Cheese croutons
*
Rib-eye steak marinated in thyme
and balsamic vinegar
Hasselback potatoes
Green beans provençale
Stuffed portobello mushroom
Garlic mayonnaise
*
Poached pear with
crème anglaise (A)
.
.
Vegetarian option
Smoked tomato and
caramelised onion soup
Cheese croutons
*
Barbecued sweetcorn
and butternut squash rissole
Hasselback potatoes
Green beans provençale
Stuffed portobello mushroom
Garlic mayonnaise
*
Poached pear with
crème anglaise (A)