LOWER HALL
MENU
Leek and sun blushed tomato fondue crostini
Baby spinach and panzanella salad,
Vegan citrus mayonnaise
Balsamic vinegar
*
Chargrilled beef rump steak
Crispy brisket bon bons
Roasted root vegetables
Sauteed mushrooms
Peppercorn sauce
.
(Vegetarian option pre-ordered only)
FeuilletE of rosary goats cheese and ratatouille
Sweet potato bon bons
Roasted root vegetables
Sauteed mushrooms
Peppercorn sauce
*
Rhubarb and custard roulade
Chantilly cream
*
Coffee served on the Balcony

HIGH TABLE
MENU
Leek and sun blushed tomato fondue crostini
Baby spinach and panzanella salad,
Vegan citrus mayonnaise
Balsamic vinegar
*
Chargrilled beef rump steak
Crispy brisket bon bons
Roasted root vegetables
Sautéed mushrooms
Peppercorn sauce
.
(Vegetarian option pre-ordered only)
Feuilleté of rosary goat’s cheese and ratatouille
Sweet potato bon bons
Roasted root vegetables
Sauteed mushrooms
Peppercorn sauce
*
Rhubarb and custard roulade
Chantilly cream
*
Coffee served on the Balcony

MCR/SCR Dinner
MENU
British buffalo mozzarella in garlic,
basil and chilli, baby leaf,
heirloom tomato carpaccio, devilled quail eggs,
remoulade sauce
*
Chargrilled lamb rump in balsamic, mint and garlic
Braised lamb shoulder dauphinoise potato
Honey-roasted baby vegetables
Braised red cabbage
Minted red wine jus
*
Chargrilled portobello mushroom with
chickpea, spinach, and mint
Mushroom and asparagus dauphinoise potato
Honey-roasted baby vegetables
Braised red cabbage
Tomato and red pepper jus
*
Winter berry and mascarpone torte,
poppy seed shortbread, raspberry coulis

LOWER HALL
MENU
Homemade vegan flat bread, baba ganoush falafel,
spinach, cherry tomato and red onion salad
with a citrus vegan mayo
*
Chargrilled supreme of cornfed chicken stuffed
with leek, gruyère cheese and tarragon
Baton vegetables
Minted pea purée
Roasted new potatoes
Grain mustard and tarragon sauce
.
(Vegetarian option pre-ordered only)
Winter vegetable and gruyère cheese Wellington
Baton vegetables
Minted pea purée
Roasted new potatoes
Grain mustard and tarragon sauce
*
Mint chocolate chip cheesecake
*
Coffee served on the Balcony

HIGH TABLE
MENU
Thai spiced seafood and potato bisque with
a prawn and sesame toast croute
Garlic-roasted langoustine and lemon oil
.
(Vegetarian option pre-ordered only)
Thai spiced parsnip, squash and potato bisque with
a herb and sesame toast croute
Garlic roasted and lemon oil
*
Tenderloin of venison in a redcurrant and juniper berry glaze
Braised venison dauphine potato
Charred baby beetroot
Baby carrots and celeriac purée
Merlot and dark chocolate sauce (A)
.
(Vegetarian option pre-ordered only)
Puy lentil, Gruyère cheese, spinach and pepper Wellington
Braised leek dauphine potato
Charred baby beetroot
Baby carrots and celeriac purée
Harissa sauce
*
Mint chocolate chip cheesecake,
salted caramel cream, brownie chunks
*
Continental cheese in the SCR