LOWER HALL
MENU
Tomato and red pepper soup
Sage and garlic croutons
*
Grilled supreme of salmon
Roast new potatoes
Ratatouille
Fennel and chard
Lemon and caper butter sauce
.
(Vegetarian option pre-ordered only)
Grilled portobello mushroom, goats cheese,
spinach and white bean topping
Roast new potatoes
Ratatouille
Fennel and chard
Lemon and caper butter sauce
*
Strawberry and white chocolate Millefeuille
Strawberry sauce
*
Coffee served on the Balcony

HIGH TABLE
MENU
Tomato and red pepper soup
Sage and garlic croutons
*
Grilled supreme of salmon
Roast new potatoes
Ratatouille
Fennel and chard
Lemon and caper butter sauce
.
(Vegetarian option pre-ordered only)
Grilled portobello mushroom, goats cheese,
spinach and white bean topping
Roast new potatoes
Ratatouille
Fennel and chard
Lemon and caper butter sauce
*
Strawberry and white chocolate Millefeuille
Strawberry sauce

LOWER HALL
MENU
Chili and herb polenta sticks, roasted beetroot,
vegan mozzarella salad, rocket and arrabbiata chutney
*
Grilled peppered beef rump steak
Grilled tomato and peppered mushrooms
Hand-cut chips
Madeira jus (A)
.
(Vegetarian option pre-ordered only)
Grilled peppered cauliflower steak
Grilled tomato and peppered mushrooms
Hand-cut chips
Vegetarian madeira jus (A)
*
Glazed lemon and sesame tart
with raspberry cream
*
Coffee served on the Balcony

HIGH TABLE
MENU
Trio of King prawns:
Terrine, ceviche and tempura
Baby gem, Marie Rose, baby vine tomatoes
and granary bread croutons
.
(Vegetarian option pre-ordered only)
Trio of chickpeas:
Houmous, ceviche and tempura fritter, baby gem, Marie Rose,
baby vine tomatoes and granary bread croutons
*
Chargrilled fillet of beef Rossini, chicken liver,
smoked steaky bacon and chestnut mushroom brioche croûte
Garlic and truffle thick cut chips
Roasted tomatoes and peppered mushrooms
Madeira sauce (A)
.
(Vegetarian option pre-ordered only)
Pan-fried cauliflower steak,
smoked wild mushroom and tarragon brioche croûte
Garlic and truffle thick cut chips
Roasted tomatoes and peppered mushrooms
Madeira sauce (A)
*
Passion fruit roulade, mango sorbet, coconut tuille,
toasted coconut biscuit, butter crumb disc
*
Farmhouse cheeses in the SCR

MCR SATURDAY DINNER
MENU
Grilled antipasti Mediterranean vegetables,
rocket and marinated olives
Lemon and coriander houmous,
balsamic glaze and lentil falafel
*
Redcurrant and mint glazed rump of English lamb
Caramelised shallot and sweet potato puree
Braised red cabbage
Macedoine of autumn vegetables
Minted port jus (A)
*
(Vegetarian option pre-ordered only)
Braised leek, squash and haricot bean cassoulet
with a redcurrant and mint crust
Caramelised shallot and sweet potato puree
Braised red cabbage
Macedoine of autumn vegetables
Tomato and chive jus
*
Chocolate ripple roulade with cherry compote
Caramel sauce
*
Coffee and Mints