LOWER HALL
MENU
Sweet potato, pepper and vegan feta croquette
Mixed leaf, cherry bell pepper and heritage tomato
*
Grilled pumpkin pesto rump of lamb
Sage and rosemary dauphinoise
Pea puree
Honey-roasted carrots
Minted port sauce
.
(Vegetarian option pre-ordered only)
Vegetable stack with galbani mozzarella
Sage and rosemary dauphinoise
Pea puree
Honey-roasted carrots
Red pepper sauce
*
Salted caramel layered torte
Toffee sauce
*
Coffee served on the Balcony

HIGH TABLE
MENU
Sweet potato, pepper and vegan feta croquette
Mixed leaf, cherry bell pepper and heritage tomato
Mint and soy yogurt
*
Grilled pumpkin pesto rump of lamb
Sage and rosemary dauphinoise
Pea puree
Honey-roasted carrots
Minted port sauce
.
(Vegetarian option pre-ordered only)
Vegetable stack with galbani mozzarella
Sage and rosemary dauphinoise
Pea puree
Honey-roasted carrots
Red pepper sauce
*
Salted caramel layered torte
Toffee sauce
*
Coffee served on the Balcony

BA Hall
MENU
Chargrilled fennel and squash,
Tuscan salad with vine tomato and wild rocket,
Sauce rouille, herb oil and rosemary focaccia (VE)
*
Medallion of tenderloin pork with a bramley apple,
sage and pinenut crust (N)
Bubble and squeak cake
Autumn vegetable paysanne
Celeriac puree
Cider and tarragon sauce
*
(Vegetarian option pre-ordered only)
Chargrilled Mediterranean vegetable,
sage and pinenut wellington with ricotta
Bubble and squeak cake
Autumn vegetable paysanne
Celeriac puree
Cider and tarragon sauce
*
Belgian chocolate cheesecake with
winter berry compote
*
Coffee and Mints

LOWER HALL
MENU
Triple onion, plum tomato and leek arancini,
bitter leaves, lemon and parsley mayonnaise
*
Saffron and citrus grilled fillet of hake
Prawn new potato cake
Grilled peppers and baked broccoli
Pea and mint salsa
.
(Vegetarian option pre-ordered only)
Saffron and herb crepe with Quorn and mushroom
Roasted aubergine new potato cake
Grilled peppers and baked broccoli
Pea and mint salsa
*
Tiramisu roulade
Chocolate sauce
*
Coffee served on the Balcony

HIGH TABLE
MENU
Fig, Parma ham and goats cheese filo parcel
with toasted walnuts,
baby gem, vine tomato chutney and aioli
Balsamic glaze (N)
.
(Vegetarian option pre-ordered only)
Fig, squash and goats cheese filo parcel
with toasted walnuts,
baby gem, vine tomato chutney and aioli
Balsamic glaze (N)
*
Pan-fried Gressingham duck breast
Caramelized onion fondant potato
Honey-roasted carrots
Braised red cabbage
Plum and port jus (A)
.
(Vegetarian option pre-ordered only)
Panko-breaded portobello mushroom with spiced lentils
Caramelized onion fondant potato
Honey-roasted carrots
Braised red cabbage
Tarragon sauce
*
Tiramisù roulade, almond biscuit
Chocolate sauce (N)
*
Blue and goats cheese in SCR