High Table Menu
Ceviche of gilt-head bream with
a light horseradish cream,
pickled cucumber and white radish
Soft-boiled quail’s egg
Roquette salad
.
(Vegetarian option pre-ordered only)
Ceviche of heirloom tomato with
a light horseradish cream,
pickled cucumber and white radish
Soft-boiled quail’s egg
Roquette salad
*
Slow-cooked crispy salted pork belly
with toffee apple fritters
Grain mustard duchess potatoes
Heritage baby carrots
Green beans
English apple cider and tarragon sauce (A)
.
(Vegetarian option pre-ordered only)
Slow-cooked butternut squash, curly kale,
shallot and spinach hot pot
Heritage baby carrots
Green beans
English apple cider and tarragon sauce (A)
*
Spiced apple crumble with vanilla bean anglaise
*
Continental cheese in SCR

Lower Hall Menu
Heirloom tomato, basil
and vegan feta cheese bruschetta
Roquette salad
Sauce rouille
*
Garlic and sage marinated pork loin steak
with an apple fritter
Grain mustard mash
Baton carrots
Green beans
Cider sauce (A)
.
(Vegetarian option pre-ordered only)
Butternut squash, curly kale and spinach hot pot
Grain mustard mash
Baton carrots
Green beans
Cider sauce (A)
*
Apple crumble with vanilla custard

Menu
*******
Baked Portobello mushroom filled with barbecued vegetables

on a mixed leaf salad with vegan garlic mayonnaise (VE)
*
Fillet of Chicken with a gruyere cheese,
chive and red onion crust
Creamy brandy sauce (A)
.
Vegetarian:
Aubergine, courgette and tofu stack
with a gruyere cheese, chive and red onion crust
Creamy brandy sauce (A)
*
Warm Apple and caramel Pie with sauce anglaise
*
Coffee and mints