Lower Hall
Parisienne of melon
in lime and ginger
Orange and shaved fennel salad
Soya yogurt
*
Smoky BBQ beef and vegetable brochette
Southern-fried chips
Charred corn on the cob
Refried beans
BBQ sauce
*
(Vegetarian option pre-ordered only)
Smoky BBQ halloumi and vegetable brochette
Southern-fried chips
Charred corn on the cob
Refried beans
BBQ sauce
*
Mississippi mud pie with chocolate sauce

High Table
Parisienne of melon
in lime and ginger
Orange and shaved fennel salad
Soya yogurt
*
Smoky BBQ beef and vegetable brochette
Southern-fried chips
Charred corn on the cob
Refried beans
BBQ sauce
*
(Vegetarian option pre-ordered only)
Smoky BBQ halloumi and vegetable brochette
Southern-fried chips
Charred corn on the cob
Refried beans
BBQ sauce
*
Mississippi mud pie with chocolate sauce

MENU
*******
(Vegetarian shown in brackets)
Loch Duart salmon gravadlax, prawn arancini
Apple and dill buckwheat blinis,
lemon crème fraiche, avruga caviar
.
(Shaved vegetable and tofu with pesto arancini
Apple and dill buckwheat blinis,
lemon crème fraiche, aubergine caviar (N) )
*
Panko breaded butterfly chicken with curried butter
Winter squash sag aloo, timbale of turmeric rice, courgette
Lime and coriander raita
.
(Panko breaded Butternut squash with curried butter
Winter squash sag aloo, timbale of turmeric rice, courgette
Lime and coriander raita)
*
Caramelised apple cheesecake
Cinnamon honeycomb crunch, apple cider puree
*
Coffee and mints

Menu
Coronation chick pea and spring onion cakes
Kachumber, caper and lime mayonnaise,
aubergine caviar
Curry oil and baby watercress
*
Chargrilled rump of beef with crispy shallots
Potato and butternut squash Dauphinoise
Braised ox cheek and root vegetable casserole
Red wine reduction (A)
Vegetarian:
Portobello mushroom and spinach Kiev
Potato and butternut squash Dauphinoise
Braised split pea and root vegetable casserole
Tarragon sauce
*
Coconut and cardamom brulée tart
Mango salsa with toasted marshmallow
*
Coffee and mints

High Table
Pigeon, rhubarb and pistachio nut
pressed terrine wrapped in Parma ham
Wild roquette and citrus salad
Homemade piccalilli
Rhubarb gel (N)
*
(Vegetarian option pre-ordered only)
Baby leek, griddled red pepper and
goat’s curd terrine
Wild roquette and citrus salad
Homemade piccalilli
Rhubarb gel
*
Loin of venison with a parmesan
and juniper berry crust
Truffled Maris Piper potato
Roast butternut squash
Sprouting broccoli
Red wine jus (A)
*
(Vegetarian option pre-ordered only)
Baked halloumi with a parmesan
and juniper berry crust
Truffled Maris Piper potato
Roast butternut squash
Sprouting broccoli
Fresh herb sauce
*
Carrot and ginger roulade with apple compote
*
Continental cheeseboard in SCR

Lower Hall
Layered Mediterranean vegetable
and hummus terrine
wrapped in tortilla
Roquette and pear salad
Red onion chutney
*
Loin of pork steak tonkatsu
Coconut jasmine rice
Stir-fried vegetables
Oyster chilli sauce
*
(Vegetarian option pre-ordered only)
Halloumi tonkatsu
Coconut jasmine rice
Stir-fried vegetables
Oyster chilli sauce
*
Carrot cake roulade with cream
cheese frosting