Croquet Prizegiving Dinner

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Main course

Slow roast Surrey rump of lamb
Pommes boulangère, soubise of winter root vegetable, black garlic sauce, yellow chicory, thyme jus (Sul, M, Ce, S, Mu, E, G)

Roast Scottish salmon
Sand carrots and agria potato purée, sauteed seasonal chard, bouillabaisse sauce, dill oil (F, M, Sul, Ce)

Three grain risotto
Butternut squash purée, pickled autumn mushroom, chives, artichoke crisp (vegan) (G, S, Sul)

Dessert

Warm apple fine tart
Calvados anglaise, vanilla ice cream (M, E, G, Sul, N)

Fruit salad and ice cream (S)

Cheese plate
Cheddar, Stilton and Brie served with crackers, grapes, celery and chutney (Sul, M, G)