Formal Hall
Wild mushroom palmiers served
on roast vegetable and spinach salad
Cheddar aioli and tomato chutney
*
Chargrilled fillet of beef
Hand-cut chips
Garlic roasted peppers
and green beans
Hollandaise sauce
*
Ginger and maple tart
with cinnamon cream
.
.
Vegetarian option
Wild mushroom palmiers served on
roast vegetable and spinach salad
Cheddar aioli and tomato chutney
*
Savoy cabbage stuffed with
quorn Bolognese and parmesan
Hand-cut chips
Garlic roasted peppers
and green beans
Hollandaise sauce
*
Ginger and maple tart
with cinnamon cream

High Table
Wild mushroom palmiers
served on roast vegetable
and spinach salad
Cheddar aioli and
tomato chutney
*
Chargrilled fillet of beef
Hand-cut chips
Garlic roasted peppers
and green beans
Hollandaise sauce
*
Ginger and maple tart
with cinnamon cream
.
.
Vegetarian Option
Wild mushroom palmiers
served on roast vegetable
and spinach salad
Cheddar aioli and t
omato chutney
*
Savoy cabbage stuffed
with quorn Bolognese
and parmesan
Hand-cut chips
Garlic roasted peppers
and green beans
Hollandaise sauce
*
Ginger and maple tart
with cinnamon cream

Formal Hall
Beetroot, feta and olive salad
with cos lettuce, chargrilled beef
tomato and homemade bread
*
Rump of lamb with
a merguez sausage and mint crust
Berny potatoes
Wild mushroom fricassée
Roast peppers
Lamb, apple and mint jus
*
Steamed chocolate orange
pudding Chocolate sauce
.
.
Vegetarian Option
Beetroot, feta and olive salad
with cos lettuce, chargrilled beef
tomato and homemade bread
*
Tofu, autumn vegetable and lentil
pastilla with refried beans
Berny potatoes
Wild mushroom fricassée
Roast peppers
Apple mint jus
*
Steamed chocolate orange
pudding chocolate sauce

High Table
Beetroot and gin cured salmon
Prosecco mustard, baby leaf,
lemon blinis and horseradish tartare
*
Noisettes of lamb with a pithivier
of Parma ham and mint
Dauphine potatoes
Bouquetière of seasonal vegetables
Lamb, apple and mint jus
*
Steamed chocolate orange
pudding Chocolate anglaise shot
*
Selection of goat?s cheese in SCR
.
.
Vegetarian Option
Baked zucchini with red
cabbage and beetroot confit
Prosecco mustard, baby leaf,
lemon blinis and horseradish tartare (A)
*
Tofu, autumn vegetable and
lentil pastilla with refried beans
Roquette and heirloom tomato salad
Bouquetière of seasonal vegetables
Apple mint jus
*
Steamed chocolate orange
pudding Chocolate anglaise shot
*
Selection of goat?s cheese in SCR