Abbey Medieval Banquet 2008

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This is the menu for the banquet, however, if you require a vegetarian meal,

 please refer to the bottom of the menu, and advise us, so we can cater for your needs.

Text Box: Banquet Menu 2008 First Remove Medieval Cheese and Ale Fondue with Crusty Bread Free Range Chicken and Caramelised Leek Pies Terrine of Duck with a Spicy Fruit Compote Ginger and Honey Glazed Carrots Baked Lamb Shanks with Rosemary Jus Apple Cinnamon and Walnut Pastries Salat – Green Salad of Lettuce and Herbs with Raspberry vinaigrette    Second Remove Spiced Roast Pork with Orange Marmalade Glaze Buttered Cauliflower with Cheese and Caraway Sauce Roasted Spatchcock with Spicy Berry Herb Stuffing Garden Peas steamed in Chicken Broth with Mint Roast Beef with a Red Wine Gravy Stewed Fruit in Rosewater Syrup with Rosewater Cream Maid of Honour Tarts   Issue  Assorted Cheeses, Nuts, Fresh and Dried Fruit Platters     Vegetarian Selection (Plated for vegetarians individually) Mushroom and Caramelised Onion Tarts Curried Vegetable Pastries Asparagus and Cheese Strudel