The Head Steward of our kitchens has been busy, and the menu for this weekend’s banquet has now been finalised.
The following will be served in a series of removes:
The Harrington Banquette 2016
A Vegetable and Pasta Potage.
Served in an individual bread Trencher
A Strong Potage of seasonable vegetables cooked with herbs and spices.
Rolled Haunch of Venison
Venison from the Forests of Northamptonshire, boned, rolled, spit roasted and served with a red currant and port sauce.
Mushroom and Bacon Pie
A pie of Mushrooms and smoked Bacon, topped with cheese and herbs.
A selection of green vegetables
A selection of root vegetable roasted in fine oils with a selection of herbs.
A Potage of Apples and Almond Milk
A sweet potage made with apples, almond milk and honey, garnished with ginger, cinnamon and nutmeg.
A selection of Cheeses from England and France
Roll on Saturday! You can read a review of last year’s banquet here