LOWER HALL
MENU
Roasted leek, butternut squash and
split pea soup with spicy croutons
*
Supreme of chicken
Confit leg dauphinoise potatoes
Baton vegetables
Lemon and tarragon sauce
.
(Vegetarian option pre-ordered only)
Wild mushroom au gratin
Confit tomato dauphinoise potatoes
Baton vegetables
Lemon and tarragon sauce
*
Caribbean pavlova with mango,
passion fruit and pineapple,
toasted coconut and toffee sauce

HIGH TABLE
MENU
Roasted leek, butternut squash and
split pea soup with spicy croutons
*
Supreme of chicken
Confit leg dauphinoise potatoes
Baton vegetables
Lemon and tarragon sauce
.
(Vegetarian option pre-ordered only)
Wild mushroom au gratin
Confit tomato dauphinoise potatoes
Baton vegetables
Lemon and tarragon sauce
*
Caribbean pavlova with mango,
passion fruit and pineapple,
toasted coconut and toffee sauce

HIGH TABLE
MENU
Free-range Newmarket sausage and
herb Scotch hens egg,
chargrilled asparagus,
hollandaise sauce and crispy rocket
.
Free-range lentil, herb and
spring onion Scotch hens egg,
chargrilled asparagus,
hollandaise sauce and crispy rocket
*
Roast supreme of cornfed chicken with
a chicken liver and spring wild mushroom croute
Grain mustard mash
Tenderstem broccoli
Heritage baby carrots
Bourguignonne sauce (A)
.
Spring wild mushroom, baby spinach and
artichoke hot pot
Grain mustard mash
Tenderstem broccoli
Heritage baby carrots
Dijon mustard sauce
*
Pecan and salted caramel tart,
vanilla bean ice cream, hazelnut tuille (N)
*
Continental cheeses in the SCR

LOWER HALL
MENU
Spring vegetable, plum tomato and
herb cous-cous salad
Barbecued tofu and vegan aioli
*
Pan fried beef rib eye steak
Deep fried onion rings
Horseradish and pepper frittata
Braised red cabbage
Griddled asparagus
Beef marrowbone sauce
.
Pan fried cauliflower and squash steak
Deep fried onion rings
Horseradish and pepper frittata
Braised red cabbage
Griddled asparagus
Red wine sauce (A)
*
Pecan and salted caramel tart
Chantilly cream (N)