Tuesday Hall Menu
Carrot, ginger and dill soup
Garlic croutons
*
Pork tenderloin medallion, chorizo,
herb and apricot crust
Pomme purée
Griddled asparagus
Roasted peppers
Cider, mustard and chive sauce (A)
.
(Vegetarian option pre-ordered only)
Butternut squash, sun-blushed tomato
and gorgonzola Wellington
Pomme purée
Griddled asparagus
Roasted peppers
Cider, mustard and chive sauce (A)
*
Rocky road cream choux bun
with ruby chocolate
*
Coffee

Scottish seafood chowder
Zesty rye bread croutons
Sauce rouille
*
Pork tenderloin medallion, chorizo, herb and apricot crust
Pomme purée
White and green asparagus
Chargrilled baby vegetables
Cider, mustard and chive sauce (A)
*
Rocky road cream choux bun with ruby chocolate
Praline tuille (N)
Raspberry coulis


Vegetarian

Sweetcorn, red lentil and coconut milk chowder
Zesty rye bread croutons
Sauce rouille
*
Butternut squash, sun-blush tomato and gorgonzola Wellington
Pomme purée
White and green asparagus
Chargrilled baby vegetables
Cider, mustard and chive sauce (A)
*
Rocky road cream choux bun with ruby chocolate
Praline tuille (N)
Raspberry coulis

Loch Duart salmon gravadlax, prawn arancini
Apple and dill buckwheat blinis,
Lemon crème fraiche, avruga caviar
.
(Vegetarian option pre-ordered only)
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
.
(Vegetarian option pre-ordered only)
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
Confit of heirloom tomatoes and trio of onions
Smoked sweet potato rilette
Pickled asparagus, cucumber, radish and soya aioli
*
Marinated loin of salmon in tahini and mustard
Zesty colcannon
Stir fried vegetables, garden pea puree
Spring onion sauce
Vegetarian: Choux pasty with wild mushroom and Camembert
Zesty colcannon
Stir fried vegetables, garden pea puree
Spring onion sauce
*
Millionaires cheesecake
*
Coffee and mints ( served at tables)

Friday Lower Hall Menu
Smoky and spicy spring vegetable bisque
with crisp ciabatta
*
Griddled rump of beef
Parisienne potatoes
Roast Mediterranean vegetables
Stuffed Portobello mushroom
Peppercorn sauce
.
(Vegetarian option pre-ordered only)
Quorn, asparagus and mushroom hot pot
Watercress mashed potato
Green beans
Carrot purée
Creamy garlic sauce
*
Coconut and lime panna cotta
Mango coulis
*
Coffee

Friday High Table Menu
Smoked salmon and lobster mousse, lobster ceviche,
mango, griddled peach and bell pepper salsa,
Marie Rose sauce and bisque
.
(Vegetarian option pre-ordered only)
Smoked celeriac and Cerney Ash goat’s cheese mousse,
mango, griddled peach and bell pepper salsa,
Marie Rose sauce and mushroom bisque
*
Braised ox cheek with pancetta
Wild mushroom mash
Green beans
Chantenay carrots
Au poivre sauce (A)
.
(Vegetarian option pre-ordered only)
Quorn, asparagus and mushroom hot pot
Green beans
Chantenay carrots
Spinach and tomato salad
Au poivre sauce (A)
*
Coconut and lime curd panna cotta
Mango salsa and toasted coconut
*
French cheeseboard in the SCR