LOWER HALL
FRENCH THEMED EVENING
French white onion soup with crusty baguette
*
Roast fillet of chicken coq au vin
Pomme puree
Red cabbage
Swede and parsnip puree
Merlot sauce (A)
.
(Vegetarian option pre-ordered only)
Roasted zucchini, chestnut and Roquefort tart
Pomme puree
Red cabbage
Swede and parsnip puree
Creamy Dijon mustard sauce
*
French apple pie with Chantilly cream

HIGH TABLE
FRENCH THEMED EVENING
MENU
French white onion soup with crusty baguette
*
Roast fillet of chicken coq au vin
Pomme puree
Red cabbage
Swede and parsnip puree
Merlot sauce (A)
.
(Vegetarian option pre-ordered only)
Roasted zucchini, chestnut and Roquefort tart
Pomme puree
Red cabbage
Swede and parsnip puree
Creamy Dijon mustard sauce
*
French apple pie with Chantilly cream

HIGH TABLE
MENU
Puff pastry tart filled with tomato and pea relish,
Camembert cheese, watercress and rocket salad,
pesto aioli and oven-dried tomatoes
*
Pork tenderloin roulade stuffed with
apricots, spinach and pine nuts
wrapped in Parma ham
Fondant potatoes
Chargrilled ratatouille
Squash puree
Creamy paprika mushroom sauce
.
(Vegetarian option pre-ordered only)
Herb pancake filled with
apricots, spinach and pine nuts
Fondant potatoes
Chargrilled ratatouille
Squash puree
Creamy paprika mushroom sauce
*
Passion fruit and blood orange panna cotta
with orange and ginger compote and tuile biscuit
*
Welsh and Irish cheeseboard in the SCR

LOWER HALL
MENU
Mexican lentil and black bean patty with
pico de gallo, crispy tortillas and guacamole
*
Honey mustard and herb glazed pork medallion
Garlic and parmesan polenta cake
Sauteed leeks and spring cabbage
Chargrilled winter roots
Creamy mushroom and paprika sauce
.
(Vegetarian option pre-ordered only)
Roasted butternut squash,
aubergine and courgette Wellington
Garlic and parmesan polenta cake
Sauteed leeks and spring cabbage
Chargrilled winter roots
Creamy mushroom and paprika sauce
*
Lemon and passionfruit tart with
a strawberry ripple ice cream