LOWER HALL
MENU
Wild mushroom and truffle arancini
Vegan Parmesan
Sundried tomato hummus
Balsamic dressed leaves
Vegan rouille
*
Honey and mustard glazed fillet of corn-fed chicken
Dauphinoise potato
Stuffed Savoy cabbage
Vichy carrots
Redcurrant jus
.
(Vegetarian option pre-ordered only)
Herb-crusted cauliflower steaks with
pumpkin seed pesto
Dauphinoise potato
Stuffed Savoy cabbage
Vichy carrots
Tarragon cream sauce
*
Baked lemon and raspberry cheesecake
Blackcurrant compote
*
Coffee served on the Balcony

HIGH TABLE
MENU
Sesame and soy tuna carpaccio
Ginger and lime dressing
Watercress, spring onion, prawn and radish salad
Honey creme fraiche
.
(Vegetarian option pre-ordered only)
Smoked pepper, asparagus and baby leek terrine
wrapped in aubergine
Garlic and lime dressing
Watercress, spring onion
and radish salad
Honey creme fraiche
*
Honey and mustard glazed fillet of Barbary duck
Dauphinoise potato
Confit leg stuffed Savoy cabbage
Baby carrots
Redcurrant jus
.
(Vegetarian option pre-ordered only)
Breaded squash and courgette escalopes
Dauphinoise potato
Stir-fried Asian vegetables
Pan-fried pak choi
Sweet chilli sauce
*
Baked lemon and raspberry cheesecake
White chocolate popcorn
Blackcurrant compote
*
Continental cheeseboard in SCR

MCR SATURDAY DINNER
MENU
Marinated tofu with avocado in a honey mint dressing
Red pepper hummus,
panzanella salad and chargrilled sourdough
*
Brochette of beef rump marinated in garlic,
English mustard and thyme
Bubble and squeak, warm slaw and pepperoni
Julienne of vegetables
Creamy parsley and horseradish sauce
.
(Vegetarian option pre-ordered only)
Brochette of Mediterranean vegetable and bean koftas
Bubble and squeak, warm slaw and halloumi
Julienne of vegetables
Creamy parsley and horseradish sauce
*
Salted chocolate tart
Chocolate sauce and Chantilly cream