LOWER HALL
ITALIAN THEMED EVENING
MENU
Warm herb and tomato polenta cake,
panzanella salad, ciabatta croute and
balsamic and lemon dressing
*
Medallions of pork tenderloin stuffed with
smoked pancetta, pinenut, spinach and parmesan
Italian herb and garlic croquette
Roasted Mediterranean vegetables
Green beans
Puttanesca sauce
.
(Vegetarian option pre-ordered only)
Hearty puy lentil and roasted squash ragout with
a ricotta and lemon ciabatta
Roasted Mediterranean vegetables
Green beans
Puttanesca sauce
*
Tiramisu (A)

HIGH TABLE
ITALIAN THEMED EVENING
MENU
Warm herb and tomato polenta cake,
panzanella salad, ciabatta croute and
balsamic and lemon dressing
*
Medallions of pork tenderloin stuffed with
smoked pancetta, pinenut, spinach and parmesan
Italian herb and garlic croquette
Roasted Mediterranean vegetables
Green beans
Puttanesca sauce
.
(Vegetarian option pre-ordered only)
Hearty puy lentil and roasted squash ragout with
a ricotta and lemon ciabatta
Roasted Mediterranean vegetables
Green beans
Puttanesca sauce
*
Tiramisu (A)

LOWER HALL
PINK FORMAL
MENU
Vegan rainbow spring roll with
a radicchio and fennel salad
Sweet chilli sauce
*
Fillet of chicken stuffed with leek,
bacon and mature cheddar
Marquise potatoes
Cauliflower au gratin
Carrot puree
Red wine sauce (A)
.
(Vegetarian option pre-ordered only)
Leek, butternut squash and
mature cheddar cheese tart
Marquise potatoes
Cauliflower au gratin
Carrot puree
Herb sauce
*
Chocolate and raspberry torte

HIGH TABLE
MENU
Smoked celeriac and baby leek veloute
with crispy leek, lemon creme fraiche and sourdough
*
Roast breast of Gressingham duck, confit leg
and orange pithivier
Berny potatoes
Braised red cabbage
Green beans
Cointreau jus
.
(Vegetarian option pre-ordered only)
Root vegetable and orange pithivier
Berny potatoes
Braised red cabbage
Green beans
Cointreau cream sauce
*
Chocolate and raspberry torte with
raspberry compote and Baileys cream (A)
*
Scottish cheeseboard in SCR