High Table Menu
*
Wild mushroom and tarragon pâté
Mizuna and watercress salad
Caramelised red onion chutney
Crispy rye bread
*
Stuffed breast of guinea fowl
with orange and pistachio nuts
Pommes Anna
Baton carrots
Pea purée
Rosemary jus (N)
.
(Vegetarian option pre-ordered only)
Pumpkin, curly kale, pistachio nut and Stilton strudel
Pommes Anna
Baton carrots
Pea purée
Fresh herb sauce (N)
*
Tropical fruit trifle (A) (N)

Lower Hall Menu
*
Wild mushroom and tarragon pâté
Mizuna and watercress salad
Caramelised red onion chutney
Crispy rye bread
*
Stuffed breast of guinea fowl
with orange and pistachio nuts
Pommes Anna
Baton carrots
Pea purée
Rosemary jus (N)
.
(Vegetarian option pre-ordered only)
Pumpkin, curly kale, pistachio nut and Stilton strudel
Pommes Anna
Baton carrots
Pea purée
Fresh herb sauce (N)
*
Tropical fruit trifle (A) (N)

High Table Menu
Sake and miso cured salmon
Green tea soba noodles
Myoga tomato salad
Pickled daikon radish
Wasabi mayonnaise
.
(Vegetarian option pre-ordered only)
Sake and miso glazed eggplant
Green tea soba noodles
Myoga tomato salad
Pickled daikon radish
Wasabi mayonnaise
*
Bourbon and grain mustard glazed pork tenderloin
wrapped in pancetta
Maris Piper and sage terrine
Baby carrots
Creamed leeks
Cherry brandy jus (A)
.
(Vegetarian option pre-ordered only)
Balsamic-glazed heritage beetroot,
red onion and Brie de Meaux tarte tatin
Maris Piper and sage terrine
Baby carrots
Creamed leeks
Fresh herb sauce
*
Blood orange syllabub with cranberry biscotti
and Bramley apple chutney
*
Spanish cheeseboard with chilli jam in SCR

Lower Hall Menu
Smoked aubergine, squash
and griddled zucchini vermicelli noodles
Myoga tomato salad
Wasabi vegan mayonnaise
*
Apricot and grain mustard crusted
pork medallions
Fondant potatoes
Carrot purée
Creamed leeks
Brandy and chive sauce (A)
.
(Vegetarian option pre-ordered only)
Heritage beetroot, red onion and Brie
tarte tatin
Fondant potatoes
Carrot purée
Creamed leeks
Fresh herb sauce
*
Blood orange syllabub
with cranberry shortbread