Tuesday Hall
.
Roasted parsnip and celeriac soup
*
Roasted guinea fowl supreme with a chestnut,
sage and blood orange stuffing
Fondant potatoes
Stir-fried Savoy cabbage
Roasted beets and roots
Redcurrant jus (A)
.
(Vegetarian option pre-ordered only)
Chestnut, sweet potato and sage rotolo
Fondant potatoes
Stir-fried Savoy cabbage
Roasted beets and roots
Arrabbiata sauce
*
Calvados cream choux bun with
apple chutney (A)
*
Coffee

Tuesday Hall
.
Roasted parsnip and celeriac soup
*
Roasted guinea fowl supreme with a chestnut,
sage and blood orange stuffing
Fondant potatoes
Stir-fried Savoy cabbage
Roasted beets and roots
Redcurrant jus (A)
.
(Vegetarian option pre-ordered only)
Chestnut, sweet potato and sage rotolo
Fondant potatoes
Stir-fried Savoy cabbage
Roasted beets and roots
Arrabbiata sauce
*
Calvados cream choux bun with
apple chutney (A)
*
Coffee

High Table
.
Seared scallops with Thai spiced monkfish and prawns,
blood orange compote and samphire
.
(Vegetarian option pre-ordered only)
Breaded mozzarella sticks
Thai spiced artichoke and heritage tomatoes,
blood orange compote and cress
*
Braised pheasant supreme with pancetta
Dauphinoise potatoes
Spinach and root vegetable salad
Roast celeriac puree
Madeira jus
Pea falafel with smashed avocado
Dauphinoise potatoes
Spinach and root vegetable salad
Roast celeriac puree
Tomato aioli (N
*
Pear almond slice
Candied almonds
Blackberry coulis (N)
*
French cheeseboard in SCR
Candied almonds
Blackberry coulis (N)
*
French cheeseboard in SCR

Friday Hall
.
Smoky vegetable bisque with crisp ciabatta croutons
*
Supreme of chicken filled with asparagus,
provolone and basil
Marquise potatoes
Baton vegetables
Charred leeks
Bacon and mushroom sage sauce
.
(Vegetarian option pre-ordered only)
Asparagus, butternut squash and
provolone Wellington
Marquise potatoes
Baton vegetables
Charred leeks
Mushroom and sage sauce
*
Pear and almond slice
Blackberry cream (N)
*
Coffee