Lower Hall Menu
*
Sweet potato tikki cakes
Spinach kachumber
Lime pickle
Soy tzatziki
*
Chargrilled chicken fillet stuffed
with smoked pancetta and wild mushrooms
Parmentier potatoes
Spaghetti of vegetables
Leek and chive sauce
.
(Vegetarian option pre-ordered only)
Wild mushroom, smoked aubergine
and sun-blushed tomato Wellington
Parmentier potatoes
Spaghetti of vegetables
Leek and chive sauce
*
Ginger pudding with a clementine coulis

Admission of Fellows Menu
*
Crab and spring onion tikki cakes
Spinach and tiger prawn kachumber
Lime pickle
Coriander raita
.
(Vegetarian option pre-ordered only)
Sweet potato tikki cakes
Spinach and artichoke kachumber
Lime pickle
Coriander raita
*
Duo of Guinea fowl:
Breast stuffed with wild mushrooms
and spinach
Ballotine filled with basil and mozzarella
and wrapped in smoked pancetta
Berrichonne potatoes
Chargrilled baby vegetables
Grain mustard and chive sauce
.
(Vegetarian option pre-ordered only)
Wild mushroom, smoked aubergine,
mozzarella and sun-blushed tomato Wellington
Berrichonne potatoes
Chargrilled baby vegetables
Leek and chive sauce
*
Ginger pudding with an orange brandy snap tuille
and clementine coulis

High Table Menu
Mussel, orange and saffron bisque
Truffled crème fraiche
Crispy sourdough
.
(Vegetarian option pre-ordered only)
Heritage carrot, orange and
saffron bisque
Truffled crème fraiche
Crispy sourdough
*
Trio of English lamb:
Pistachio-crusted noisette,
Shepherds pie bon bon and braised sweetbreads
Minted dauphinoise potato
Braised red cabbage
Tenderstem broccoli
Claret and rosemary jus (A) (N)
.
(Vegetarian option pre-ordered only)
Trio of English asparagus:
Stilton arancini, mini crème brûlée
and tips wrapped in filo pastry
Minted dauphinoise potato
Braised red cabbage
Tenderstem broccoli
Rosemary jus
*
Meringue kisses with persimmon chutney
and hazelnut crumb (N)
*
Italian cheeseboard in SCR

Lower Hall Menu
Carrot, orange and coriander soup
Sourdough croutons
*
Honey and rosemary glazed lamb
rump brochette
Minted dauphinoise potato
Braised red cabbage
Stir-fried mange tout
Claret jus (A)
.
(Vegetarian option pre-ordered only)
Asparagus, pea and stilton arancini
Minted dauphinoise potato
Braised red cabbage
Stir-fried mange tout
Tomato compote
*
Meringue with persimmon chutney