Menu
Maryland crab cakes
Spinach and slow roasted tomato salad
citrus tartare sauce
(Vegetarian option pre-ordered only)
Chick pea, coriander and squash cakes
Spinach and slow roasted tomato salad
citrus tartare sauce
*
Breast of Gressingham duck with shallot marmalade
and crisp Parma ham
Sweet potato frittata
Roast parsnips and pea purée
Red wine jus
(Vegetarian option pre-ordered only)
Savoy cabbage with wild mushroom, red onion and stilton
Crispy mushrooms
Sweet potato frittata
Roast parsnips and pea purée
Tomato sauce
*
Passion fruit curd tart with orange cream
Raspberry sorbet

Menu
Thai vegetable soup with garlic croutons
*
Supreme of chicken stuffed with wild mushroom,
red onion and stilton cheese
Sweet potato frittata
Roast parsnips and pea purée
Red wine jus
(Vegetarian option pre-ordered only)
Savoy cabbage with wild mushroom, red onion and stilton
Sweet potato frittata
Roast parsnips and pea purée
Tomato sauce
*
Passion fruit curd tart with orange cream

Menu
Mediterranean vegetable puff pastry tart with a pumpkin
seed pesto and tomato confit salad with rocket
*
Fillet of salmon filled with Norfolk crab and
lemon with crispy seaweed
Crushed new potatoes
Warm green bean salad
Carrots
White wine velouté
(Vegetarian option pre-ordered only)
Roulade of herb crêpe with wild mushrooms,
ricotta and lentils
Crushed new potatoes
Warm green bean salad
White wine velouté
*
Autumn pudding
Honey crème fraiche (A)

Menu
Chicken, ham and haricot bean soup
Gruyère cheese croutons
(Vegetarian option pre-ordered only)
Root vegetable and haricot bean soup
Gruyère cheese croutons
*
Monkfish with a Thai spiced stuffing and
wrapped in smoked salmon
Warm green bean salad
Baby carrots
White wine velouté (A)
(Vegetarian option pre-ordered only)
Aubergine and lentil roulade
with wild mushroom and parsley gnocchi
Warm green bean salad
Baby carrots
White wine velouté (A)
*
Autumn pudding with mulled fruits
and honey crème fraiche (A)
*
British cheese board in SCR