Festival Restaurant

Siegfried menu (30 May - 7 June)

Starters

Heritage Tomato Salad (GF), Buffalo Mozzarella, Parma Ham, Basil Oil & Micro Herbs
Smoked Salmon (GF), Saffron Aioli, Caper Berries, Pickled Shallots, Baby Watercress & Mooli
Beetroot & Puy Lentils (GF, V), Mixed Herbs, Pickled Shallots & Aged Balsamic
Served with Artisanal Bread

Mains

Braised Lamb Shoulder (GF), Carrot Puree, Fondant Potato & Red Wine Jus
Lemon & Tarragon Roasted Cod (GF), Chorizo Cassoulet
Cauliflower Steak (GF, V), Cauliflower Puree, Gremolata & Carrot Crisps
All Served with Seasonal Vegetables

Dessert

Trio of Desserts: Dark Chocolate Opera Delice (GF), Limoncello & Elderflower Drizzle Cake, Eton Mess (GF)
Trio of Cheese: Lincolnshire Poacher, Oxford Blue, Somerset Brie, served with Caramelised Onion Chutney, Crackers & Fresh Fruit

Coffee

Die tote Stadt menu (21-27 June)

Starters

Chicken Liver Parfait (GF), & Fig Chutney
Soused Mackerel (GF), Asian Slaw, Soya Dressing & Sesame
Pea & Asparagus Tart (V), Garden Leaf Salad
Served with Artisanal Bread

Mains

10 Hour Slow Cooked Blade of Beef (GF), Boulangere Potatoes, Garlic & Herb Jus
Pan Fried Sea Bream (GF), Herb Crushed New Potatoes & Caper Beurre Noisette
Potato & Mushroom Al Forno (Vg, GF)
All Served with Seasonal Vegetables

Dessert

Trio of Desserts: White Chocolate & Pistachio Blondie, Tiramisu Choux Bun, Mango & Coconut Bavarois (GF)
Trio of Cheese: Lincolnshire Poacher, Oxford Blue, Somerset Brie, served with Caramelised Onion Chutney, Crackers & Fresh Fruit

Coffee

Carmen menu (9-19 July)

Starters

Ham Hock Terrine (GF) & Homemade Piccalilli
Earl Grey Tea Hot Smoked Salmon (GF), Chicory, Beetroot, Crispy Capers & Tarragon Crème Fraiche
Grilled Peaches & Rocket (Vg, GF), Pickled Shallots, Walnuts, Chilli & Lime Dressing
Served with Artisanal Bread

Mains

Grilled Pork Chop (GF), Mustard Mash, Sauerkraut & Jus
Fillet of Hake (GF), Petit Pois a la Francaise & Saffron New Potatoes
Mixed Vegetable Thai Green Curry (V), Steamed Rice & Cashew Nuts
All Served with Seasonal Vegetables

Dessert

Trio of Desserts: Whipped Chocolate Mousse (GF), Roasted Banana & Almond Cake, Lemon Meringue Pie
Trio of Cheese: Lincolnshire Poacher, Oxford Blue, Somerset Brie, served with Caramelised Onion Chutney, Crackers & Fresh Fruit

Coffee

Emerging Artist double bill menu (28 July - 2 August)

Starters

Tomato Gazpacho, Celery & Cucumber Salsa, Basil Oil (Vg, GF)
Smoked Duck, Grilled Peaches, Feta, Radish & Frisee, with a Red Wine, Honey & Thyme Dressing (GF)
Prawn & Crayfish Cocktail, Baby Gem Lettuce, Avocado, Chilli, Fennel & Red Onion (GF)
Served with Artisanal Bread

Mains

Lemon & Thyme Chicken Supreme, Dauphinoise Potato, Roscof Onion & Red Wine Jus (GF)
Fillet of Salmon, Parmentier Potato, Gremolata (GF)
Charred Hispi Cabbage, Roasted Vegetable & Herb Quinoa, Salsa Verde & Crispy Carrots (Vg, GF)
All Served with Seasonal Vegetables

Dessert

Trio of Desserts: Duo of Chocolate Tart & Vanilla Crème Fraiche, Forest Berry Fool & Freeze Dried Raspberries (GF), Key Lime & Ginger Cheesecake

Trio of Cheese: Lincolnshire Poacher, Oxford Blue, Somerset Brie, served with Caramelised Onion Chutney, Crackers & Fresh Fruit

Coffee