Tuesday Hall Menu
Spicy deep-fried cauliflower,
lentil dahl and rice salad, tzatziki
*
Chargrilled rump of English lamb
Minted potato dauphinoise
Paysanne of root vegetables
Redcurrant jus
.
(Vegetarian option pre-ordered only)
Quorn, spring vegetable and chive hot pot
Minted potato dauphinoise
Paysanne of root vegetables
Redcurrant jus
*
Blueberry ripple brulée tart
Vanilla bean crème fraiche
*
Coffee

Tuesday High Table Menu
Spicy deep-fried cauliflower,
lentil dahl and rice salad, tzatziki
*
Chargrilled rump of English lamb
Minted potato dauphinoise
Paysanne of root vegetables
Redcurrant jus
.
(Vegetarian option pre-ordered only)
Quorn, spring vegetable and chive hot pot
Minted potato dauphinoise
Paysanne of root vegetables
Redcurrant jus
*
Blueberry ripple brulée tart
Vanilla bean crème fraiche
*
Coffee

Menu
Chargrilled summer beets and roasted baby plum tomatoes
Whipped goats curd, soft-boiled hen’s egg,
crispy rocket and cider apple purée
*
Skewered fillet of chicken marinated in lime and sriracha
Timbale of jasmine and coriander rice,
charred vegetables with pak choi
Mango and avocado salsa
Vegetarian:
Skewered lentil rissoles marinated in lime and sriracha
Timbale of jasmine and coriander rice,
charred vegetables with pak choi
Mango and avocado salsa
*
Caramel pastry cream profiteroles
Chocolate crumb and orange coulis
*
Coffee and mints

Friday Lower Hall Menu
Meze
Hummus, charred red pepper, aubergine falafel,
chilli vegan feta, tzatziki,
Kalamata olives and Greek cress (V)
*
Heritage beetroot, mushroom duxelle
and asparagus Wellington
Duchess potatoes
Chargrilled baby vegetables
Tomato and basil jus (N)
*
Dark chocolate chip shortbread
Berry sorbet and coulis
*
Coffee

Friday High Table Menu
Selection of vegan canapés
*
‘Meze’
Hummus, charred red pepper, aubergine falafel,
chilli vegan feta, tzatziki,
Kalamata olives and Greek cress (V)
*
Heritage beetroot, mushroom duxelle and asparagus Wellington
Almond Berny potatoes
Chargrilled baby vegetables
Tomato and basil jus (N)
*
Dark chocolate chip shortbread
with seasonal fruit compote and berry sorbet
*
Vegan cheeseboard in the SCR