Graduands Dinner
Menu
A warm pea, vine tomato and ricotta crostata
Zucchini and summer squash ribbons, pea pesto
Fennel purée, red vein sorrel (N)
*
Fillet of free-range English pork,
glazed with balsamic, honey and rosemary
Wild boar Scotch egg
Sweet potato and mustard purée, grilled ratatouille
Wild mushroom and tarragon sauce
*
Vegetarian: Quorn enchiladas
Quorn Scotch egg
Sweet potato and mustard purée, grilled ratatouille
*
White chocolate sable, raspberry tea panacotta
Honey syrup and summer berries
*
Coffee and Mint