TUESDAY HALL
Lentil, tomato and spinach terrine
Wrapped in a herb pancake
Focaccia wedge
Red onion marmalade
Rocket salad
*
Chargrilled rump of lamb
Dauphinoise potatoes
Honey-roasted parsnips
Baton carrots
Redcurrant jus
*
(Vegetarian option pre-ordered only)
Vegetable and chick pea dahl
Mushroom pilau rice
Bombay potato, garlic naan
Raita sauce
*
Winter fruit crumble cheesecake
*
Coffee

HIGH TABLE
Smoked mackerel Scotch egg
Griddled asparagus spears
Cos lettuce, heirloom tomato ceviche
Tartare sauce
*
(Vegetarian option pre-ordered only)
Pea and broad bean Scotch egg
Griddled asparagus spears
Cos lettuce, heirloom tomato ceviche
Tartare sauce
*
Roasted saddle of lamb stuffed with
Pancetta, lemon and herbs
Dauphinoise potatoes
Baby rainbow carrots
Minted root vegetable purée
Red wine jus (A)
*
(Vegetarian option pre-ordered only)
Aubergine cannelloni stuffed with
Vegetable ragout and topped with
Taleggio cheese
Dauphinoise potatoes
Baby rainbow carrots
Minted root vegetable purée
Herb sauce
*
Brandy pear profiteroles with
Caramel sauce (A)
*
Continental cheeseboard in SCR

LOWER HALL
Wild mushroom arancini
Garlic, lemon soy mayonnaise
Baby leaf salad and sun blush tomato
Salsa verde
*
Rump of lamb souvlaki
Sauté potatoes
Stir-fried vegetables
Spicy red pepper sauce
*
(Vegetarian option pre-ordered only)
Aubergine cannelloni with bean
Ragout topped with taleggio cheese
Sauté potatoes
Stir-fried vegetables
Spicy red pepper sauce
*
Pear cream profiteroles with caramel sauce
*
Coffee