Roast autumn squash with sea salt and marjoram
mixed bean falafel, beetroot relish and pumpkin seed pesto
Chargrilled tiger bread
*
Supreme of corn-fed chicken with gremolata wrapped in smoked bacon
Curly kale and grain mustard bubble and squeak, baton vegetables
Calvados sauce (A)
Vegetarian: Crispy goat’s cheese filo parcel with tomato gremolata
Curly kale and grain mustard bubble and squeak, baton vegetables
Calvados sauce (A)
*
Chocolate orange cheesecake
Clementine curd cream, butter biscuit

HIGH TABLE MENU
Beef consommé with truffled parmesan gnocchi
.
(Vegetarian option pre-ordered only)
Mushroom consommé with truffled parmesan gnocchi
*
Braised venison loin in juniper berries with bacon and grelots
Duchesse potatoes
Glazed baby vegetables with sage and onion
Crab apple jus (A)
.
(Vegetarian option pre-ordered only)
Braised celeriac cutlet with tomato and aubergine confit
Duchesse potatoes
Glazed baby vegetables with sage and onion
Crab apple jus (A)
*
Minted Bailey’s tiramisu
Chocolate sauce
Coffee shortbread (A)
*
British cheeseboard in SCR

LOWER HALL MENU
Tuscan winter vegetable soup
Garlic croutons
*
Braised loin of pork steak
Sage and onion crumble
Creamy mustard mash
Glazed baton vegetables
Braeburn apple jus
.
(Vegetarian option pre-ordered only)
Charred celeriac cutlet with
tomato and aubergine confit
Sage and onion crumble
Creamy mustard mash
Glazed baton vegetables
Braeburn apple jus
*
Minted Bailey’s tiramisu (A)