Pre-Banquet Remove

Frozen Grapes

Grapes frozen and dressed with a citrus flavoured powdered sugar

Emberday Tart

A tart of eggs, currants, cheese and herbs

Green Cheese with Crackers

A herb soft-cheese served with crackers

Remove the First

Chicken in Sauce Madame

A roast chicken with a fruity sauce of pear, plum and grapes

Almond Ryce

Ryce cooked in Almond Milk

Tuscan Lentils

Spiced lentils topped with baked egg and parmesan

Parsnips & Chestnuts

Gently roasted parsnips and chestnuts

Buttered Worts

Seasonal leafy brassicas, alliums and herbs blanched with butter and served with croutons

Mushroom Tart

A sweet-spiced open tart of mushrooms and cheese

Remove the Second

Centerpiece Spectacular

Built by our pastry chef-cum-siege engineer, Tom.

Armoured Turnips

Layers of turnips, spiced butter and melted cheeses

Chykes

Roasted chick-peas poached in gode broth with garlic and saffron

Remove the Third

Salmon in Beer

Side of salmon marinated in olive oil and black pepper and roasted in strong beer

Rúgbrauð

A dark rye bread

with

Flavoured Butters

A selection of unusual butters

Perres

A delicious medieval take on mushy peas with onions and parsley

Shrympes

A sweet dish of shrimp with sultanas

Funges

Whole portobello mushrooms poached with leeks and fennel in a wild mushroom jus

Salsa a Bolets

Sauteed mushrooms served with a sharp, herbed vinaigrette

Void

Apple Muse

A hot and thick apple and almond soup

Baked Pears

Baked pears dressed with honey and cinnamon

Payne Foundow

Bread pudding with fruit, wine and spices

Caudel

A white wine sauce

Breakfasts

Cold breakfasts provided on Saturday and Sunday

Saturday Lunch

Dal & Bread

Main Menu

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