TUESDAY HALL
Mushroom, thyme and artichoke
Rissole, apple purée, soft-boiled quail’s eggs,
Winter slaw
*
Slow-roasted belly of pork
Bubble and squeak cake
Wild mushroom fricassée
Julienne of vegetables
Cider and mustard sauce (A)
*
(Vegetarian option pre-ordered only)
Butterbean and halloumi casserole
Bubble and squeak cake
Wild mushroom fricassée
Julienne of vegetables
Parsley sauce
*
Passion and papaya fruit torte
*
Coffee

Menu
Lentil and mushroom pate
Chargrilled heritage beetroot and courgette
Rocket and tomato chutney
*
Seared pork cutlet
Sage, lemon and sweet potato puree
Grilled baton vegetables, crisp pancetta
Calvados and chive sauce (A)
Vegetarian: Mozzarella and falafel stack
Sage, lemon and sweet potato puree
Grilled baton vegetables, curly kale
Calvados and chive sauce (A)
*
Caramelised apple cheesecake
Cinnamon honeycomb crunch, ginger puree (A)
Coffee and mints ( served at tables)

HIGH TABLE
Chicken, vegetable and orzo broth
Cheddar and garlic crostini
*
(Vegetarian option pre-ordered only)
Vegetable and orzo broth
Cheddar and garlic crostini
*
Smoked fillet of beef with braised
Oxtail, morel mushrooms and
Caramelised shallot purée
Charred baby vegetables
Pommes Anna
Madeira sauce (A)
*
(Vegetarian option pre-ordered only)
Quorn, spinach and mozzarella
Wellington
Morel mushrooms, caramelised
Shallot purée
Charred baby vegetables
Rocket, slow cooked tomato and
Basil with a red onion jus
*
Sticky date pudding with clementine
Compote
*
Cheese in SCR

LOWER HALL
Autumn root vegetable soup
Garlic croutons
*
Chargrilled rib-eye steak
Hand cut chips
Grilled beef tomato, Portobello mushroom
And baby gem salad
Béarnaise sauce
*
(Vegetarian option pre-ordered only)
Mediterranean vegetable and
Mozzarella Wellington
Grilled beef tomato, Portobello mushroom
And baby gem salad
Béarnaise sauce
*
Sticky warm date pudding with cream
*
Coffee