High Table Menu
*
Quinoa and spiced aubergine falafel
Panzanella salad
Avocado tahini dressing
*
Braised beef olive with a sausage meat,
shallot and herb stuffing
Champ potato
Roasted swede
Honeyed parsnips
Stout gravy (A)
.
(Vegetarian option pre-ordered only)
Braised leek, chestnut mushroom,
shallot and herb pithivier
Champ potato
Roasted swede
Honeyed parsnips
Roast pimento sauce
*
Banoffee choux bun with chocolate sauce

Lower Hall Menu
*
Quinoa and spiced aubergine falafel
Panzanella salad
Avocado tahini dressing
*
Braised beef olive with a sausage meat,
shallot and herb stuffing
Champ potato
Roasted swede
Honeyed parsnips
Stout gravy (A)
.
(Vegetarian option pre-ordered only)
Braised leek, chestnut mushroom,
shallot and herb pithivier
Champ potato
Roasted swede
Honeyed parsnips
Roast pimento sauce
*
Banoffee choux bun with chocolate sauce

High Table Menu
New England clam chowder
with a brown shrimp croute
.
(Vegetarian option pre-ordered only)
New England sweetcorn chowder
with a gruyère cheese croûte
*
Pan-fried guinea fowl supreme with a prosciutto,
mascarpone and thyme stuffing
Berrichonne potatoes
Roasted root vegetables
Stuffed Savoy cabbage
Wild mushroom sauce
.
(Vegetarian option pre-ordered only)
Butternut squash, curly kale and
butterbean cobbler
Berrichonne potatoes
Roasted root vegetables
Stuffed Savoy cabbage
Spiced tomato salsa
*
Clementine panna cotta with mixed berries
and a pear compote
*
European cheeseboard in SCR

Lower Hall Menu
Sweetcorn chowder with gruyère cheese croutons
*
Pan-fried chicken supreme
with a black pudding and smoked bacon stuffing
Berrichonne potatoes
Roasted root vegetables
Chestnut mushroom sauce
.
(Vegetarian option pre-ordered only)
Butternut squash, curly kale and butterbean cobbler
Berrichonne potatoes
Roasted root vegetables
Chestnut mushroom sauce
*
Clementine panna cotta
with fruits of the forest compote