LOWER HALL
GREEK THEMED EVENING
MENU
Spanakopita with vegan feta, olive,
pickled cucumber and beef tomato,
cos lettuce and chilli houmous
*
Skewered lamb and red onion souvlaki
Pomegranate and mint cous-cous
Roasted peppers and courgettes
Lemon and chilli Greek yoghurt
.
(Vegetarian option pre-ordered only)
Skewered halloumi and red onion souvlaki
Pomegranate and mint cous-cous
Roasted peppers and courgettes
Lemon and chilli Greek yoghurt
*
Authentic baklava with
cinnamon cream (N)

HIGH TABLE
GREEK THEMED EVENING
MENU
Spanakopita with vegan feta, olive,
pickled cucumber and beef tomato,
cos lettuce and chilli houmous
*
Skewered lamb and red onion souvlaki
Pomegranate and mint cous-cous
Roasted peppers and courgettes
Lemon and chilli Greek yoghurt
.
(Vegetarian option pre-ordered only)
Skewered halloumi and red onion souvlaki
Pomegranate and mint cous-cous
Roasted peppers and courgettes
Lemon and chilli Greek yoghurt
*
Authentic baklava with
cinnamon cream (N)

BA HALL DINNER
MENU
Caramelised Leek and smoked tomato soup
Rye bread croutons
*
Supreme of Cornfed Chicken in mozzarella
and basil breadcrumbs
Leek and red onion sauce
.
(Vegetarian option pre-ordered only)
Portobello mushroom and tofu in mozzarella
and basil breadcrumbs
Leek and red onion sauce
*
White chocolate and cherry Blondie cheesecake
with Kirsch cream (A)
*
Coffee and mints

LOWER HALL
MENU
Cajun houmous, zucchini and red pimento terrine
with panzanella salad and balsamic glaze
*
Supreme of honeyed cornfed chicken
with orange and oregano,
Sweet potato and grain mustard purée
Curly kale and mushroom fricassée
Green beans
White wine and mustard sauce (A)
.
(Vegetarian option pre-ordered only)
Deep-fried battered aubergine escalope
with caponata and parmesan
Sweet potato and grain mustard purée
Curly kale and mushroom fricassée
Green beans
White wine and mustard sauce (A)
*
Coffee crème brûlée

HIGH TABLE
MENU
Roasted parsnip, celeriac and heritage tomato soup,
truffle creme fraiche
*
Venison Wellington with
redcurrant, mushroom and spinach
Spiced dauphine potatoes
Braised red cabbage with apple
Vichy carrots and roasted leeks
Malbec and juniper jus
.
(Vegetarian option pre-ordered only)
Vegetarian haggis Wellington with
redcurrant, mushroom and spinach
Spiced dauphine potatoes
Braised red cabbage with apple
Vichy carrots and roasted leeks
Fresh herb sauce
*
Coffee creme brulee
Amaretti shortbread
Raspberry compote (A)
*
British cheeses in the SCR