Courses

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  Raspberry Rose Flummery

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  Asparagus with Maltaise Sauce

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  Sherry Braised Short Ribs

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  Lavender Cream Scones

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  Wine and Cheese Toasties

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  Rosemary Bourbon and Cassis Cocktail

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  Chocolate Chestnut Tart

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  Mrs. Beaver's Marmalade Sweet Rolls

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  Mr. Beaver's Pan-Fried Trout with Shallots and Lemon Butter

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  Turkish Delight Hot Chocolate

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  Cocktail and Food Pairings

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  Peach Crisp Filled Doughnuts

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  Spiced Wine Poached Pears

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  Gunpowder Fig and Rosemary Cocktail

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  Cheesy Orzo and Kale Stuffed Pumpkins

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  Hot Buttered Rum Glazed Cruller

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  The Headless Horseman Burnt Honey Old Fashioned

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  Gingerbread Stout Bundt

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  Pumpkin Cheese Pie with Gingersnap Crust

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  Katrina Van Tassel's Spiced Apricot Cocktail

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  Cider Brined Roast Chicken

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  Toffee Apple Pie with Vanilla Custard

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  Roasted Poblano Queso Fundido

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  Ent Draught – A Cedar Gin Cocktail

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  Coconut Prawns with Two Dipping Sauces

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  Fassionola: A Long-Lost Tropical Cocktail Syrup

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  Hazelnut Meringue Cake with Strawberries and Cream

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  Beer-Battered Fish and Chips

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  Cider Braised Rabbit with Herbs

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  Afternoon Tea: Spiced Mead Honey Cake

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  Lavender Lembas Bread

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  Afternoon Tea: Miruvor

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  Afternoon Tea: Miruvor, Lembas Bread, Honey Mead Cake

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  Blackberry Almond Tart with Honey Whipped Mascarpone

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  Spiced Cherry and Port Glazed Ham

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  Beef, Stout, and Barley Soup

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  Ploughman's Lunch with Blackberry Tart

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  White Braided Bread with Whipped Brie, Berries, and Honey

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  Second Breakfast: Wild Mushrooms on Cheese Toast

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  Savoury Dutch Baby with Tomatoes, Sausages, and Bacon