BA Hall
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Lentil and aubergine felafel with a red onion,
plum tomato and vegan feta cheese salad,
avocado puree, rocket, and toasted pumpkin seeds
*
Griddled rosemary and balsamic rump of lamb,
Sweet potato, spring onion and mint frittata,
Griddled Mediterranean vegetables
with sun blush tomatoes,
Green beans
Red wine jus
*
Griddled Portobello mushroom
with a cannellini bean and spinach cassoulet
Sweet potato, spring onion and mint frittata,
Griddled Mediterranean vegetables
with sun blush tomatoes,
Green beans
Herb and white wine sauce
*
Chocolate and raspberry torte
with raspberry puree and Chantilly cream
*
Coffee

Menu
Local carrot and cashew nut rilette
Carrot and coriander mousse,
Cumberland chutney with craft ale
Continental leaf, chargrilled apple
and sourdough (A)(N)
*
Chargrilled fillet of English chicken
Caper, watercress and crème fraiche potato puree
Herby Mediterranean baton vegetables
Creamy spinach, pepperoni
and parmesan cheese sauce
Vegetarian:
Barbequed chargrilled cauliflower steak
Caper, watercress and crème fraiche potato puree
Herby Mediterranean baton vegetables
Creamy spinach, pimento
and parmesan cheese sauce
*
Salted caramel tiramisu
Amaretti crumb Tia Maria cream (A)
*
Coffee

High Table Menu
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Smoked salmon and lobster terrine
with devilled quail egg
and pickled rainbow carrot
Rye bread caviar toast,
coriander cress and avocado purée
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Roast pepper, feta and grilled courgette terrine,
devilled quail?s egg
Rye bread aubergine caviar toast,
pickled rainbow carrot and avocado purée
*
Roast fillet of beef with an
Ox cheek beignet
Dauphinoise potatoes
Baby carrots
Griddled asparagus
Red wine sauce
Bearnaise
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Spinach and ricotta crêpe
Onion beignet
Rocket and heirloom tomato salad
Baby carrots
Griddled asparagus
Tomato jus
Bearnaise
*
Trio of Apple: layered Torte,
brûlée and tarte tatin
Vanilla bean anglaise
*
French cheeseboard in the SCR
*
French cheeseboard in the SCR