Tuesday High Table
MENU
Butterbean and chive galette
Roast cauliflower, spinach and pumpkin seed pesto,
cherry tomato and onion salad, rocket and balsamic
*
Homemade chicken Kiev
Hasselback potatoes
Leek and spinach au gratin
Roasted red pepper
Creamy garlic sauce
.
(Vegetarian option pre-ordered only)
Stuffed Savoy cabbage rolls
Hasselback potatoes
Leek and spinach au gratin
Roasted red pepper
Creamy garlic sauce
*
Apple and cinnamon crumble
Vanilla custard

Tuesday Lower Hall
MENU
Butterbean and chive galette
Roast cauliflower, spinach and pumpkin seed pesto,
cherry tomato and onion salad, rocket and balsamic
*
Homemade chicken Kiev
Hasselback potatoes
Leek and spinach au gratin
Roasted red pepper
Creamy garlic sauce
.
(Vegetarian option pre-ordered only)
Stuffed Savoy cabbage rolls
Hasselback potatoes
Leek and spinach au gratin
Roasted red pepper
Creamy garlic sauce
*
Apple and cinnamon crumble
Vanilla custard
*
Coffee served on the Balcony

BA Hall
MENU
Sea salt and rosemary roasted butternut squash
and heritage beetroot
Shaved fennel, orange and herb salad
Citrus and mustard dressing and sourdough croutons
*
Roast supreme of Suffolk chicken
Leek, double Gloucester and mushroom stuffing
Delmonico potatoes
Green beans
Roasted winter vegetables
Boursin cheese and chive sauce
.
(Vegetarian option pre0ordered only)
Vegetarian haggis and smoked aubergine stuffed herb crepe
Delmonico potatoes
Green beans
Roasted winter vegetables
Boursin cheese and chive sauce
*
Eton mess roulade
Strawberry coulis, meringue kisses
*
Coffee and Mints

Friday Lower Hall
MENU
Vine tomato, basil and vegan mozzarella arancini,
panzanella salad, Sicilian tomato dressing
*
Roast Italian-style porchetta
Herb pomme puree
Mediterranean vegetables
Baton carrots
Port jus (A)
.
(Vegetarian option pre-ordered only)
Wild mushroom, bean and quinoa casserole,
dolcelatte and red onion crust
Herb pomme puree
Mediterranean vegetables
Baton carrots
Chianti vegetarian jus (A)
*
White chocolate and ginger cheesecake
Gingerbread crumb
*
Coffee served on the Balcony

Friday High Table
MENU
Zesty lobster rillette wrapped in Scottish smoked salmon
Parisienne of cucumber
Baby leaf, avocado and prawns
Dill Tyrolienne
.
(Vegetarian option pre-ordered only)
Zesty lentil and courgette wrapped in smoked aubergine
Parisienne of cucumber
Baby leaf, avocado and cherry tomato
Dill Tyrolienne
*
Medallion of Suffolk pork en croute with
fresh herb and dolcelatte, sauteed apples
Herb pomme puree
Griddled peppers and courgettes
Baby carrots
Chianti jus (A)
.
(Vegetarian option pre-ordered only)
Wild mushroom, bean and quinoa casserole,
dolcelatte and fresh herb crust
Herb pomme puree
Griddled peppers and courgettes
Baby carrots
Chianti vegetarian jus (A)
*
White chocolate and ginger cheesecake
Gingerbread biscuit
Whipped lemon creme fraiche
*
Farmhouse cheese in the SCR