MCR/SCR FELLOWS DINNER
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Smoked haddock and prawn arancini
with pea pesto and mozzarella
Tuscan pimento and roasted fennel salad,
lemon aioli and a tomato and chilli salsa (N)
.
(Vegetarian option pre-ordered only)
Smoked leek, lentil and heritage tomato arancini
with pea pesto and mozzarella
Tuscan pimento and roasted fennel salad,
lemon aioli and a tomato and chilli salsa (N)
*
Roast Gressingham duck breast in orange and tarragon
Confit leg dauphinoise
Braised red cabbage with apple
Green beans and carrot puree
Cointreau jus
.
(Vegetarian option pre-ordered only)
Roasted Mediterranean vegetable, houmous,
feta cheese and asparagus en croute
Confit shallot and spring onion dauphinoise
Braised red cabbage with apple
Green beans and carrot puree
Grain mustard sauce
*
Strawberry layered torte with chocolate dipped
Viennese shortbread and a berry compote
*
Coffee and Mints