Formal Hall
Beetroot, carrot and ginger soup
Garlic croutons
*
Loin of cod Wellington
with parmesan, egg and parsley
Marquise potatoes
Pea purée
Baton carrots
White wine sauce (A)
*
Toffee apple sundae
with chocolate crunch
.
.
Vegetarian option
Beetroot, carrot and ginger soup
Garlic croutons
*
Quinoa, lentil and
mushroom Wellington
Marquise potatoes
Pea purée
Baton carrots
White wine sauce (A)
*
Toffee apple sundae
with chocolate crunch

High Table
Beetroot, carrot
and ginger soup
Garlic croutons
*
Loin of cod Wellington
with parmesan,
egg and parsley
Marquise potatoes
Pea purée
Baton carrots
White wine sauce (A)
*
Toffee apple sundae
with chocolate crunch
.
.
Vegetarian Option
Beetroot, carrot
and ginger soup
Garlic croutons
*
Quinoa, lentil and
mushroom Wellington
Marquise potatoes
Pea purée
Baton carrots
White wine sauce (A)
*
Toffee apple sundae
with chocolate crunch

Formal Hall
Homemade vegetable spring roll
Sesame vermicelli and sweet chilli sauce
*
Panko-breaded butterfly chicken
breast marinated in soy and ginger
Oriental-spiced potato galette
Macédoine of seasonal vegetables
Plum sauce
*
Orange parfait
Citrus sablé
.
.
Vegetarian Option
Homemade vegetable spring roll
Sesame vermicelli and sweet chilli sauce
*
Layered savoury pepper and flat
mushroom bread and butter pudding
Oriental-spiced potato galette
Macédoine of seasonal vegetables
Plum sauce
*
Orange parfait
Citrus sablé

High Table
Crab and tiger prawn gyoza
Oriental salad and tonkatsu
*
Fillet of pork with a braised
pig cheek and apple marmalade
tarte tatin
Anna potatoes
Bouquetière of seasonal vegetables
Girolle mushroom sauce
*
European cheeseboard
*
Orange panna cotta
Berry coulis and citrus sable
.
.
Vegetarian Option
Tofu and vegetable gyoza
Oriental salad and tonkatsu
*
Layered savoury pepper
and flat mushroom
bread and butter pudding
Warm Heritage tomato,
watercress and celeriac slaw
Bouquetière of seasonal vegetables
Girolle mushroom sauce
*
European cheeseboard
Orange panacotta
Berry coulis and citrus sable