Lower Hall Menu
.
Breaded aubergine and courgette
escalopes
Sun-blush tomato salsa, rocket
and lemon aioli
*
Fillet of chicken with wild mushroom,
leek and confit leg fricassée
Jersey royal potatoes
Paysanne of vegetables
Garlic and parsley sauce.
.
(Vegetarian option pre-ordered only)
Garlic and parmesan polenta steak
Wild mushroom and leek fricassée
Jersey royal potatoes
Paysanne of vegetables
Garlic and parsley sauce
*
Caramelised apple crème brûlée
with calvados Chantilly cream (A)

High Table Menu
.
Breaded aubergine and courgette
escalopes
Sun-blush tomato salsa, rocket
and lemon aioli
*
Fillet of chicken with wild mushroom,
leek and confit leg fricassée
Jersey royal potatoes
Paysanne of vegetables
Garlic and parsley sauce.
.
(Vegetarian option pre-ordered only)
Garlic and parmesan polenta steak
Wild mushroom and leek fricassée
Jersey royal potatoes
Paysanne of vegetables
Garlic and parsley sauce
*
Caramelised apple crème brûlée
with calvados Chantilly cream (A)

Menu
Ballotine of Dover sole and lobster mousseline
Avocado relish and purée, egg mimosa
Lobster and caviar vinaigrette
*
Jersey Royal potato and watercress velouté
Chive crème fraiche
Rosemary, thyme and parmesan shortbread
*
Lime and raspberry sorbet
Micro mint
*
Chargrilled loin of Richmond Park Estate venison
Braised haunch and truffle mustard croquette
English asparagus with serrano ham
Rainbow baby carrots
Red wine and blackberry jus
*
Bailey’s chocolate torte
Salted caramel ice cream,
hazelnut basket with praline mousse
Raspberry sable
*
French cheeseboard
Pear and shallot chutney, seedless grapes,
dates, walnuts, crackers and peeled celery
*
Coffee, petit fours and fresh fruit
Vegetarian menu
Ballotine of graffiti courgette,
purple sprouting broccoli and ricotta
Avocado relish and purée, egg mimosa
Kalamata olive and aubergine caviar vinaigrette
*
Jersey Royal potato and watercress velouté
Chive crème fraiche
Rosemary, thyme and parmesan shortbread
*
Home smoked girolle mushroom
and Jerusalem artichoke patties
Puff pastry cornetto with truffled chive polenta
English asparagus with local leek
Rainbow baby carrots
Creamy cherry tomato and basil sauce
*
Bailey’s chocolate torte
Salted caramel ice cream,
hazelnut basket with praline mousse
Raspberry sable
*
French cheeseboard
Pear and shallot chutney, seedless grapes,
dates, walnuts, crackers and peeled celery
*
Coffee, petit fours and fresh fruit

High Table Menu
.
A warm Capricorn goat’s cheese,
garden pea pesto and onion tart
Fig and pear purée
Sun-drenched tomato and garlic aioli
Sakura cress salad
.
(Vegetarian option pre-ordered only)
A warm Capricorn goat’s cheese,
garden pea pesto and onion tart
Fig and pear purée
Sun-drenched tomato and garlic aioli
Sakura cress salad
*
Stuffed pork tenderloin Csaky style
Garlic polenta cake
Chargrilled ratatouille
Green beans
Creamy paprika sauce
.
(Vegetarian option pre-ordered only)
Stuffed courgette with mixed bean and
spicy crushed tortillas
Garlic polenta cake
Chargrilled ratatouille
Green beans
Creamy paprika sauce
*
Mint chocolate chip torte,
liquor-laced strawberries
Vanilla tuille
Chocolate sauce
*
Farmhouse cheeseboard in SCR

Lower Hall Menu
.
Lentil and sweet potato galette
Chargrilled pitta bread, coronation sauce
Rocket, tomato and pepper salad
*
Herb-crusted pork tenderloin steak
Garlic polenta cake
Chargrilled ratatouille
Green beans
Creamy paprika sauce
.
(Vegetarian option pre-ordered only)
Stuffed courgette with mixed bean and
spicy crushed tortillas
Garlic polenta cake
Chargrilled ratatouille
Green beans
Creamy paprika sauce
*
Mint chocolate chip torte
with chocolate sauce