LOWER HALL MENU
Curly kale and chick pea falafel with
a shaved vegetable salad
Chargrilled pitta bread
Tzatziki
*
Baked supreme of hake filled with
tiger prawn and baby spinach
Marquise potatoes
Roast fennel and carrot purée
Lemon and thyme sauce
.
(Vegetarian option pre-ordered only)
Poached egg Washington
Marquise potatoes
Roast fennel and carrot purée
Lemon and thyme sauce
*
Apple and mincemeat pie
with crème anglaise

HIGH TABLE MENU
Curly kale and chick pea falafel with
a shaved vegetable salad
Chargrilled pitta bread
Tzatziki
*
Baked supreme of hake filled with
tiger prawn and baby spinach
Marquise potatoes
Roast fennel and carrot purée
Lemon and thyme sauce
.
(Vegetarian option pre-ordered only)
Poached egg Washington
Marquise potatoes
Roast fennel and carrot purée
Lemon and thyme sauce
*
Apple and mincemeat pie
with crème anglaise

LOWER HALL MENU
Terrine of split pea, pimento, garlic and
roast courgette wrapped in tortilla pancake,
baby gem, radish salad
Tomato mayonnaise
*
Roast breast of guinea fowl
Apple and bacon cake
Braised red cabbage and green beans
Port jus (A)
.
(Vegetarian option pre-ordered only)
Provençale of vegetable and halloumi croquette
Apple and herb polenta cake
Braised red cabbage and green beans
Grain mustard sauce
*
Black Forest gâteau

HIGH TABLE MENU
Terrine of pigeon, chicken liver and partridge breast
wrapped in prosciutto
Citrus salad, pomegranate and wild roquette
Parsnip relish
Melba toast (A)
.
(Vegetarian option pre-ordered only)
Terrine of aubergine, chargrilled pepper, spinach and lentil
Citrus salad, pomegranate and wild roquette
Parsnip relish
Melba toast
*
Duck breast with glazed oranges
Parsnip, pea and potato cake
Braised red cabbage
Swede purée
Honey mustard sauce
.
(Vegetarian option pre-ordered only)
Squash with mozzarella, herb and tomato
in panko breadcrumbs
Parsnip, pea and potato cake
Braised red cabbage
Swede purée
Honey mustard sauce
*
Black Forest gateau
Poached liqueur cherries
Chocolate crumb (A)
*
Goat and sheep cheeseboard in SCR