Afternoon Tea Menu

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HIGHCLERE CASTLE AFTERNOON TEA MENU Smoked Salmon and Roquette Salad Lemon and tarragon mayonnaise ~ Marinated Cucumber Mint and lime cream cheese ~ Free Range Egg and Mustard Cress Roquette salad and mayonnaise ~ Coronation Chicken Coriander, mango, and sultana mayonnaise ~ Baked Scone Strawberry Jam and clotted cream ~ Victoria Sponge Cake Vanilla butter cream, strawberry jam ~ Salted Caramel Chocolate Pot Topped with popping candy ~ Baked Carrot and Ginger Cake Topped with an orange cream cheese Please note that this menu may be subject to change. We are unable to mix items from one menu to another, the above is a set menu for this option. Highclere Castle is a responsible food provider which complies with the new Food Allergen labelling laws which were introduced in December 2014. Please note that we do not offer a Vegan menu, nor can we guarantee that our products are DAIRY FREE or NUT FREE. HIGHCLERE CASTLE GLUTEN FREE AFTERNOON TEA MENU Smoked Salmon and Roquette Salad Lemon and tarragon mayonnaise ~ Marinated Cucumber Mint and lime cream cheese ~ Free Range Egg and Mustard Cress Roquette salad and mayonnaise ~ Coronation Chicken Coriander, mango, and sultana mayonnaise ~ Baked Scone Strawberry Jam and clotted cream ~ Victoria Sponge Cake Vanilla butter cream, strawberry jam ~ Salted Caramel Chocolate Pot Topped with popping candy ~ Baked Carrot and Ginger Cake Topped with an orange cream cheese Please note that this menu may be subject to change. We are unable to mix items from one menu to another, the above is a set menu for this option. Highclere Castle is a responsible food provider which complies with the new Food Allergen labelling laws which were introduced in December 2014. Please note that we do not offer a Vegan menu, nor can we guarantee that our products are DAIRY FREE or NUT FREE. HIGHCLERE CASTLE VEGETARIAN AFTERNOON TEA MENU Mature Cheddar Cheese and Red Onion Spring onion, roquette salad, chive salad cream ~ Marinated Cucumber Mint and lime cream cheese ~ Free Range Egg and Mustard Cress Roquette salad and mayonnaise ~ Coronation Roasted Chick Pea and Vegetable Coriander, mango, and sultana mayonnaise ~ Baked Scone Strawberry Jam and clotted cream ~ Victoria Sponge Cake Vanilla butter cream, strawberry jam ~ Salted Caramel Chocolate Pot Topped with popping candy ~ Baked Carrot and Ginger Cake Topped with an orange cream cheese Please note that this menu may be subject to change. We are unable to mix items from one menu to another, the above is a set menu for this option. Highclere Castle is a responsible food provider which complies with the new Food Allergen labelling laws which were introduced in December 2014. Please note that we do not offer a Vegan menu, nor can we guarantee that our products are DAIRY FREE or NUT FREE. .

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Snap Pea Salad Cream of Asparagus Soup
Snap Pea Salad Cream of Asparagus Soup Serves 4. Serves 4. Ingredients: Ingredients: Lemon vinaigrette (recipe follows) 2 pounds asparagus 1 pound sugar snap peas, trimmed and strings 1 Tablespoon butter removed 1 medium onion 3 ounces spring greens 4 cups reduced sodium chicken broth 2 Tablespoons low fat sour cream or yogurt Lemon Vinaigrette: Salt and pepper, to taste 3 Tablespoons olive oil 3 Tablespoons lemon Directions: juice, preferably fresh 1 teaspoon fresh or ½ 1. Wash asparagus. Remove tough ends. Cut teaspoon dried oregano in half. 1 garlic clove, minced 2. Melt butter in a large saucepan. Add onion and cook until soft, about 2 minutes. Directions: 3. Add asparagus and chicken stock to saucepan. Bring to a boil, cover and cook on 1. Lemon Vinaigrette: In a small jar or bowl, low for about 20 minutes or until tender. combine all ingredients. Cover and set Remove from heat. Using either a blender or aside. This can be made one day in immersion blender, puree until smooth. advance. Refrigerate until ready to use. 4. Top each serving with one teaspoon of sour 2. Wash and trim the peas. Slice in half on the cream or yogurt. diagonal. Set aside. Wash and dry greens. 3. Fill a 2-quart sauce pan half-full with water. Note: If using a blender, you will need to blend in Cover and bring to a boil. two batches. Since hot liquids expand, hold a 4. Add beans and blanch for 2 minutes. Drain. towel over the blender. Cover in cold water. Drain. 5. Stir together the vinaigrette.
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