WEDNESDAY SUPPER
MENU
Selection of cold meats, fish and vegetarian
Sliced Suffolk ham and roast topside beef
Coronation chicken fillet (EG) (MU) (SU)
Smoked salmon and smoked mackerel (FI)
Prawn Marie rose (FI) (EG) (MU)
Vegetarian quiche (V) (G) (EG) (MI)
Mayonnaise and salad dressing (V) (EG) (MU) (SU)
*
Salads
Green salad with tomato, cucumber and peppers (VE)
Coleslaw (V) (EG) (MU)
Mediterranean vegetable cous cous salad (V) (G) (SU)
*
Dessert
Chocolate Biscoff cheesecake (V) (G) (EG) (MI) (SO)
Cheeseboard, biscuits, rolls and fresh fruit bowl
bowl (V) (G) (MI) (CE) (SU)

(V) Vegetarian (MI) Milk (G) Gluten (EG) Egg
(SU) sulphites (MU) Mustard
(FI) Fish (CE) Celery (VE) Vegan

LONG VACATION DINNER
MENU
Roasted celeriac veloute with smoked root vegetables
Puff pastry fleuron, herb oil,
creme fraiche and watercress
*
Honey and thyme glazed English lamb rack
Chateau potatoes
Minted pea and broad bean puree
Balsamic roasted baby heirloom beetroot
Redcurrant and Chianti jus (A)
.
(Vegetarian option pre-ordered only)
Tempura wild mushrooms
Tofu, spring onion and vermicelli
Minted pea and broad bean puree
Balsamic roasted baby heirloom beetroot
Avocado relish and katsu sauce
*
Lemon meringue cheesecake
Raspberry compote and poppy seed shortbread
*
Artisan cheeseboard, whiskey chutney, celery and grapes (A)