High Table Menu
*
Pink Week
*
Beetroot and chick pea pâté wrapped in radicchio
Ruby red chard and radish salad
Pickled red onion relish
Beetroot soy yoghurt dip
*
Roast salmon escalope marinated in pink
peppercorns and sumac
Garlic-roasted new potatoes
Asparagus spears
Rainbow carrots
Rose butter sauce
.
(Vegetarian option pre-ordered only)
Beetroot ravioli with ricotta, spinach,
pink peppercorn and sumac
Garlic-roasted new potatoes
Asparagus spears
Rainbow carrots
Rose butter sauce
*
Pink lemonade meringue cheesecake

Lower Hall Menu
*
Pink Week
*
Beetroot and chick pea pâté wrapped in radicchio
Ruby red chard and radish salad
Pickled red onion relish
Beetroot soy yoghurt dip
*
Roast salmon escalope marinated in pink
peppercorns and sumac
Garlic-roasted new potatoes
Asparagus spears
Rainbow carrots
Rose butter sauce
.
(Vegetarian option pre-ordered only)
Beetroot ravioli with ricotta, spinach,
pink peppercorn and sumac
Garlic-roasted new potatoes
Asparagus spears
Rainbow carrots
Rose butter sauce
*
Pink lemonade meringue cheesecake

High Table Menu
Sweetcorn panna cotta with a crab,
radish and pickled apple salad
Remoulade, puff pastry crab sticks
Micro salad cress
.
(Vegetarian option pre-ordered only)
Sweetcorn panna cotta with a feta,
radish and pickled apple salad
Remoulade, puff pastry tomato sticks
Micro salad cress
*
Pot roast of English silverside beef
Mini Yorkshire pudding filled
with caramelised shallots
Horseradish Maris Piper terrine
Vichy carrots
Honey-roasted parsnips
Guinness jus (A)
.
(Vegetarian option pre-ordered only)
Seitan and portobello mushroom
pot roast
Mini Yorkshire pudding filled
with caramelised shallots
Horseradish Maris Piper terrine
Vichy carrots
Honey-roasted parsnips
Red wine jus (A)
*
Lime curd brûlée tart with pomegranate syrup
*
Cheeseboard in SCR

Lower Hall Menu
Asian vegetable and beansprout wonton
Pickled Asian slaw
Sweet chilli dipping sauce
*
Chargrilled rump of beef with caramelised shallots
Horseradish potato terrine
Vichy carrots
Honey-roasted parsnips
Guinness jus (A)
.
(Vegetarian option pre-ordered only)
Seitan, mushroom and caramelised shallot pot roast
Horseradish potato terrine
Vichy carrots
Honey roasted parsnips
Arrabbiata sauce
*
Lime curd brûlée tart
with pomegranate sauce