Friday Lower Hall Menu
Lentil and coriander falafel,
Roasted aubergine with pearl cous cous,
Cos lettuce and sauce rouille
*
Chargrilled rump of minted lamb
Parmentier potatoes with red onion
Paysanne of vegetables
Claret and redcurrant jus (A)
(Vegetarian option pre-ordered only)
Slow-roasted minted sweet potato and jackfruit cake
Parmentier potatoes with red onion
Paysanne of vegetables
Soubise sauce
*
Carrot cake with cream cheese frosting
and apple compote
*
Coffee

Friday High Table Menu
Puff pastry feuilleté with caramelised chicory and
sun-blushed tomatoes, griddled foie gras,
toasted hazelnuts and a Sauternes sauce (A)(N)
.
(Vegetarian option pre-ordered only)
Puff pastry feuilleté with caramelised chicory and
sun-blushed tomatoes, griddled aubergine,
toasted hazelnuts and a Sauternes sauce (A)(N)
*
Roast fillet of English lamb,
minted apricot and redcurrant farce
Sweet potato Dauphinoise
Braised red cabbage
Sprouting broccoli
Redcurrant jus (A)
.
(Vegetarian option pre-ordered only)
Slow-roasted potato, Portobello mushroom
and jackfruit cake
Braised red cabbage
Sprouting broccoli
Rocket and parmesan salad
Spring onion sauce (A)
*
Carrot cake with cream cheese ice cream,
caramelised walnut and apple compote (N)
*
Farmhouse cheeses in the SCR

MENU
******
Vichysoisse
*
Baked fillet of salmon
Smoked salmon bubble and squeak
Vegetarian: Filo parcel with ratatouille
and gruyere cheese
Bubble and squeak
Selection of fresh vegetables
Dill and white wine sauce
*
Chocolate orange cheesecake
Raspberry coulis
*
Coffee and mints