Tuesday Hall Menu
Coronation chick pea and spring onion cakes,
kachumber, caper and lime vegan mayonnaise,
aubergine caviar and curry oil
*
Ballotine of chicken, pancetta,
mushroom and leek
Roast potatoes
Green beans
Braised red cabbage
Game jus (A)
.
(Vegetarian option pre-ordered only)
Roasted beetroot,
shallot and plum tomato tarte tatin
with goat’s cheese
Roast potatoes
Green beans
Braised red cabbage
Tomato jus
*
Raspberry and white chocolate cookies
and cream stack
*
Coffee

Tuesday High Table Menu
Coronation chick pea and spring onion cakes,
kachumber, caper and lime vegan mayonnaise,
aubergine caviar and curry oil
*
Ballotine of chicken, pancetta,
mushroom and leek
Roast potatoes
Green beans
Braised red cabbage
Game jus (A)
.
(Vegetarian option pre-ordered only)
Roasted beetroot,
shallot and plum tomato tarte tatin
with goat’s cheese
Roast potatoes
Green beans
Braised red cabbage
Tomato jus
*
Raspberry and white chocolate cookies
and cream stack
*
Coffee

Menu
Chargrilled summer beets
and roasted baby plum tomatoes
Sweet potato and chick pea falafel
Baby gem, tangy tahini dressing and pitta bread
*
Fillet of chalk stream trout
Vegetarian:
Halloumi, broad bean, pimento
and artichoke en croute
Roast new potatoes
Ratatouille and rocket salad
Salsa Verde
*
Rocky road cheesecake
Cherry syrup, Kirsch cream
*
Coffee and mints

Friday High Table Menu
Prosciutto-wrapped smoked venison and wood pigeon terrine,
devilled quail’s egg, dried fig, piccalilli of baby vegetables,
blackcurrant jelly and crisp ciabatta
.
(Vegetarian option pre-ordered only)
Terrine of smoked tofu and pimento devilled quail’s egg,
dried fig, piccalilli of baby vegetables,
blackcurrant jelly and crisp ciabatta
*
Pan-fried halibut gremolata, cockle and mussel risotto,
Sautéed samphire and sun-blushed tomato salad
Roasted asparagus
Griddled peppers
Chowder sauce (A)
.
(Vegetarian option pre-ordered only)
Roasted fennel, heritage beetroot
and tomato tart with Brillat Savarin
Rocket and sun-blushed tomato salad
Roasted asparagus
Griddled peppers
Tomato jus
*
Summer pudding with rhubarb ripple ice cream
and ginger crunch
*
Italian cheeseboard in the SCR

Friday Lower Hall Menu
Thai vegetable spring rolls, Thai slaw,
Asian leaf and sweet chilli sauce
*
Pan-fried honey-glazed
Gressingham duck breast
Sweet potato and basil cake
Braised red cabbage
Stir-fried leeks
Merlot gravy (A)
.
(Vegetarian option pre-ordered only)
Griddled asparagus, rainbow carrot
and courgette gremolata Wellington
Sweet potato and basil cake
Braised red cabbage
Stir-fried leeks
Spinach sauce
*
Summer pudding
with rhubarb ripple cream
*
Coffee