Lower Hall Menu
Chick pea pâté, roasted pepper and tofu terrine
wrapped in chargrilled courgette
Ploughman’s pickle
Sweet chilli pepper aioli
*
Sticky soy and ginger fillet of pork
Sweet and sour potatoes
Stir-fried vegetables with water
chestnuts and pak choi
Spicy garlic and apricot sauce
.
(Vegetarian option pre-ordered only)
Tempura wild mushrooms
Sweet and sour potatoes
Stir-fried vegetables with water
chestnuts and pak choi
Spicy garlic and apricot sauce
*
Lemon and blueberry torte
Blueberry compote
*
Coffee

High Table Menu
Chick pea pâté, roasted pepper and tofu terrine
wrapped in chargrilled courgette
Ploughman’s pickle
Sweet chilli pepper aioli
*
Sticky soy and ginger fillet of pork
Sweet and sour potatoes
Stir-fried vegetables with water
chestnuts and pak choi
Spicy garlic and apricot sauce
.
(Vegetarian option pre-ordered only)
Tempura wild mushrooms
Sweet and sour potatoes
Stir-fried vegetables with water
chestnuts and pak choi
Spicy garlic and apricot sauce
*
Lemon and blueberry torte
Blueberry compote

High Table Menu
Butternut squash and sage velouté
Wild mushroom, fresh herb
and mozzarella bruschetta
*
Supreme of guinea fowl
Truffle and thyme butter
Crisp prosciutto
Cashel blue dauphinoise
Heritage carrots, pea variations
Creamy cider sauce
.
(Vegetarian option pre-ordered only)
Spiced tomato gnocchi with roasted
cauliflower florets
Crispy kale and onion rings
Heritage carrots, pea variations
Creamy cider sauce
*
Chocolate brownie cheesecake
Caramel sauce
Chantilly cream
*
European cheeseboard in SCR

Lower Hall Menu
Butternut squash and sage soup
Garlic croûtons
*
Supreme of guinea fowl
Crispy smoked bacon
Cashel blue dauphinoise
Heritage carrots, pea purée
Creamy cider sauce
.
(Vegetarian option pre-ordered only)
Stuffed aubergine with spicy ratatouille,
kale and jack fruit
Cashel blue dauphinoise
Heritage carrots, pea purée
Creamy cider sauce
*
Chocolate brownie cheesecake
Chantilly cream
*
Coffee