Lower Hall
.
Crispy goats cheese bon bons
Baby gem, heirloom tomato and basil
Caramelised shallot relish and aioli
*
Guinness-braised lamb shank
Colcannon
Dijon mustard glazed carrots
Creamy leeks (A)
.
(Vegetarian option pre-order only)
Grelot onion and squash tarte tatin
Colcannon
Dijon mustard glazed carrots
Creamy leeks
Herb sauce
*
Winter fruit trifle (A)
*
Coffee

High Table
.
Crispy goats cheese bon bons
Baby gem, heirloom tomato and basil
Caramelised shallot relish and aioli
*
Guinness-braised lamb shank
Colcannon
Dijon mustard glazed carrots
Creamy leeks (A)
.
(Vegetarian option pre-order only)
Grelot onion and squash tarte tatin
Colcannon
Dijon mustard glazed carrots
Creamy leeks
Herb sauce
*
Winter fruit trifle (A)
*
Coffee

MENU
Crispy halloumi and onion squash bon bons,
Shaved fennel, zucchini and blue cheese salad
Apple and cider puree, sweet and spicy tomato pickle
*
Pan-fried duck breast glazed in honey and cassis
Confit leg feuillette,
potato and mustard terrine, grilled vegetables
Honey mustard, cider and tarragon jus (A)
Vegetarian:
Montgomery cheddar, pesto and tomato profiteroles
Kale and grain mustard, bubble and squeak, baton vegetables
Calvados sauce (A) (N)
*
Cookie coffee cheesecake
Peanut butter ice cream, whipped meringue (N)
*
Coffee and mints

Lower Hall
.
Devilled free range hen’s egg
Stilton, walnut and chicory salad
Roast beetroot purée (N)
*
Chicken ballantine with a
prune and black pudding stuffing
Potato bon bons
Wilted winter greens
Roast honeyed parsnips
Mustard and calvados sauce (A)
.
(Vegetarian option pre-order only)
Filo pastry tart with creamed spinach, red
pepper and quorn
Potato bon bons
Wilted winter greens
Roast honeyed parsnips
Mustard and calvados sauce (A)
*
Orange parfait
*
Coffee

High Table
.
Carpaccio of prime beef tenderloin
Cracked black pepper and
extra virgin olive oil dressing,
minced cornichon, red pesto
Crostini Parmigiano-Reggiano (N)
.
(Vegetarian option pre-order only)
Zucchini and heritage tomato carpaccio
Cracked black pepper and
extra virgin olive oil dressing,
minced cornichon, red pesto
Crostini Parmigiano-Reggiano (N)
*
Duo of guinea fowl:
Prune and black pudding stuffed ballantine
Crispy pancetta-wrapped breast
Maxim potato
Bouquetière of seasonal vegetables
Mustard and calvados sauce (A)
.
(Vegetarian option pre-order only)
Filo pastry tart with creamed spinach,
Red pepper and poached duck egg
Warm winter slaw
Bouquetière of seasonal vegetables
Mustard and calvados sauce (A)
*
Poached fruits
Iced orange parfait (A)
*
European cheeseboard in SCR
*
Coffee