Lower Hall Menu
.
Broccoli, leek and potato soup
with garlic rye bread croutons
*
Prawn, College garden herb
and parmesan crusted fillet of hake
Saffron and pea risotto
Roasted Mediterranean vegetables
Lemon and chive sauce
.
(Vegetarian option pre-ordered only)
Sun-blush tomato, spinach
and mozzarella Wellington
Saffron and pea risotto
Roasted Mediterranean vegetables
Lemon and chive sauce
*
Strawberry Daiquiri roulade,
raspberry sauce (A)
High Table Menu
.
Broccoli, leek and potato soup
with garlic rye bread croutons
*
Prawn, College garden herb
and parmesan crusted fillet of hake
Saffron and pea risotto
Roasted Mediterranean vegetables
Lemon and chive sauce
.
(Vegetarian option pre-ordered only)
Sun-blush tomato, spinach
and mozzarella Wellington
Saffron and pea risotto
Roasted Mediterranean vegetables
Lemon and chive sauce
*
Strawberry Daiquiri roulade,
raspberry sauce (A)
Menu
Buffalo mozzarella and Heritage tomatoes
in basil oil and balsamic glaze
Salsa verde, pistachio and parmesan sable
Little gem, radish and zesty Greek yogurt (N)
*
Crispy Dijon mustard pork tenderloin medallions
Smashed new potatoes with asparagus and onion confit
Fine green beans and ratatouille stew
Chestnut mushroom, chive and smoked bacon sauce
*
(Vegetarian)
Crispy Dijon mustard portobello mushroom
Smashed new potatoes with asparagus and onion confit
Fine green beans and ratatouille stew
Chestnut mushroom, chive and smoked onion sauce
*
Iced cookie and cream terrine
Praline snap, white chocolate popcorn and toffee sauce (N)
*
Coffee
High Table Menu
.
Chicken and chorizo terrine
wrapped in pancetta
ciabatta croûte
Tomato and cider chutney
and pea tendrils
.
(Vegetarian option pre-ordered only)
Aubergine, celeriac and sun-blush tomato terrine,
ciabatta croûte
Tomato and cider chutney
and pea tendrils
*
Pan-fried garlic and thyme
Gressingham duck breast
Celeriac purée and baby fennel
Pommes duchesse
Red wine sauce
.
(Vegetarian option pre-ordered only)
Garlic and thyme celeriac steak
Crispy shallots, celeriac
and carrot purée and baby fennel
Pommes duchesse
Red pepper salsa
*
Mocha Pots with dark chocolate sable,
Tia Maria cream
Raspberry compôte (A)
*
Continental cheese in SCR
Lower Hall Menu
.
Roast pepper, courgette,
vegan feta and shaved carrot salad
Baby gem, chick pea falafel
Tomato aioli
*
Butterfly fillet of chicken topped
with Shropshire blue cheese,
pancetta and grelots
Pommes duchesse
Roast fennel
Carrot purée
Red wine sauce (A)
.
(Vegetarian option pre-ordered only)
Garlic and thyme halloumi steak
Pommes duchesse
Roast fennel
Celeriac and carrot purée
Red wine sauce (A)
*
Mocha pots with Tia Maria cream (A)