May 14th 2013
Formal Hall Menu
Starter
Cornish Yarg cheese salad with Chicory, apple and pickled walnut
Main Course
Honey roasted duck leg colcannon with gratin potatoes,
greens and port sauce
Dessert
Banoffee pie served with Chantilly cream
Please note that meals may contain traces of nut.
Menus are subject to change depending on availability and price