LOWER HALL MENU
MEXICAN THEMED EVENING
Re-fried bean quesadilla
Mexican salad
Garlic mayonnaise, guacamole
*
Blackened escalope of salmon
Lime and coriander potatoes
Roasted vegetables
Pico de gallo
.
(Vegetarian option pre-ordered only)
Corn, spring onion and tofu empanadas
Lime and coriander potatoes
Roasted vegetables
Pico de gallo
*
Gingerbread tres leches cake

HIGH TABLE MENU
MEXICAN THEMED EVENING
Re-fried bean quesadilla
Mexican salad
Garlic mayonnaise, guacamole
*
Blackened escalope of salmon
Lime and coriander potatoes
Roasted vegetables
Pico de gallo
.
(Vegetarian option pre-ordered only)
Corn, spring onion and tofu empanadas
Lime and coriander potatoes
Roasted vegetables
Pico de gallo
*
Gingerbread tres leches cake

LOWER HALL MENU
Triple onion and vegan feta tart with
autumn leaves and crispy tofu salad
Parsley aioli
*
Confit duck leg
Parsnip and potato cake
Red cabbage and swede purée
Shallot marmalade and Cointreau sauce (A)
.
(Vegetarian option pre-ordered only)
Pan-fried aubergine with
bocconcini coated in garlic breadcrumbs
Parsnip and potato cake
Red cabbage and swede purée
Herb Provençale sauce
*
Pistachio and white chocolate roulade (N)

HIGH TABLE MENU
Trio of cured fish in gin and lime:
tuna, sea trout and bream
Rocket, heirloom tomato and prawn salsa
Caper berries and crème fraiche
.
(Vegetarian option pre-ordered only)
Trio of baked beetroot with ricotta
Rocket and heirloom tomato salsa
Caper berries and crème fraiche
*
Sticky soy and ginger pork fillet with
spring onion and mooli
Berny potatoes
Stir-fried pak choi
Baby carrots
Spicy chilli and lemongrass sauce
.
(Vegetarian option pre-ordered only)
Mushroom, courgette and puy lentil palmier
Berny potatoes
Stir-fried pak choi
Baby carrots
Arrabbiata sauce
*
Pistachio and white chocolate roulade
Raspberry coulis and praline tuille
*
Artisan cheeseboard in the SCR