Lower Hall Menu
.
Pea and pumpkin pesto arancini
with vegan parmesan
Tomato hummus, dressed mixed leaves
Tyrolienne sauce
*
Poppy seed baked salmon with garlic,
capers and spring onions
Smashed sweet potatoes
Broad bean and broccoli purée
Ratatouille stew
Chervil sauce
.
(Vegetarian option pre-ordered only)
Spring onion, mozzarella, caper
and garlic cannelloni
Smashed sweet potatoes
Broad bean and broccoli purée
Ratatouille stew
Chervil sauce
*
Raspberry and lemon tart
with summer berry compôte

High Table Menu
.
Pea and pumpkin pesto arancini
with vegan parmesan
Tomato hummus, dressed mixed leaves
Tyrolienne sauce
*
Poppy seed baked salmon with garlic,
capers and spring onions
Smashed sweet potatoes
Broad bean and broccoli purée
Ratatouille stew
Chervil sauce
.
(Vegetarian option pre-ordered only)
Spring onion, mozzarella, caper
and garlic cannelloni
Smashed sweet potatoes
Broad bean and broccoli purée
Ratatouille stew
Chervil sauce
*
Raspberry and lemon tart
with summer berry compôte

High Table Menu
Brown shrimp and roasted
red pepper mousseline
Smoked salmon, grapefruit,
fennel and radicchio salad,
Avocado emulsion and citrus vinaigrette
.
(Vegetarian option pre-ordered only)
Asparagus and roasted red pepper mousseline
Smoked tofu, grapefruit,
fennel and radicchio salad
Avocado emulsion and citrus vinaigrette
*
Guinea fowl ballotine wrapped in
Streaky bacon with confit leg fricassée
Bubble and squeak cake
Baton vegetables
Parsnip purée
Masala jus
.
(Vegetarian option pre-ordered only)
Filo pastry tart with a wild mushroom
and spinach fricassée
Bubble and squeak cake
Baton vegetables
Parsnip purée
Olive and tomato sauce
*
Caramel praline frangipane tart
Honeycomb ice cream
Hazelnut and white chocolate shortbread (N)
*
Italian cheeseboard in the SCR

Lower Hall Menu
.
Asparagus and roasted red
pepper mousseline
Smoked tofu, grapefruit,
fennel and radicchio salad
Avocado purée
*
Garlic and rosemary marinated
corn-fed chicken fillet
Bubble and squeak cake
Baton vegetables
Mushroom and tarragon sauce
.
(Vegetarian option pre-ordered only)
Filo pastry tart with a wild mushroom
and spinach fricassée
Bubble and squeak cake
Baton vegetables
Tarragon sauce
*
Caramel praline frangipane tart
with hazelnut cream (N)

MENU
.
Menu
Heirloom tomato and basil soup
Garlic sourdough croutons
*
Chargrilled supreme of chicken with Cajun spices
New potatoes
Baton Mediterranean vegetables
Creamy bacon, cheddar and asparagus sauce
Vegetarian:
Portobello mushroom with a Cajun lentil
and mixed bean pate
New potatoes
Baton Mediterranean vegetables
Creamy cheddar and asparagus sauce
*
Strawberry cheesecake
Chantilly cream
*
Coffee and mints ( served at tables)