Crausaz-Wordsworth Feast

Lightly smoked fillet of spring lamb carpaccio
Sweet and sour green bean salad
Shallot and thyme mousse
Soft-boiled quail eggs, pickled walnuts
Spiced fig chutney (N)
.
(Vegetarian option pre-ordered only)
Lightly smoked heirloom tomato carpaccio
Sweet and sour green bean salad
Shallot and thyme mousse
Soft-boiled quail eggs, pickled walnuts
Spiced fig chutney (N)
*
Trio of lobster:
Salad, cappuccino and tortellini
Warm tomato and brown shrimp salsa
Sauce Choron
.
(Vegetarian option pre-ordered only)
Trio of squash:
Salad, cappuccino and tortellini
Warm tomato and baby courgette salsa
Sauce Choron
*
Fellows and guests will be invited to follow the Warden
across the Gardens to the Dining Hall
for the remaining courses
*
Chargrilled loin of English venison
Braised venison shank and girolle mushroom beignets
Roasted heirloom baby beets
Salsify and parsnip puree
Sauce Grand Veneur (A)
.
(Vegetarian option pre-ordered only)
Aubergine roulade with goat cheese, cavolo nero and pumpkin seed pesto
Girolle mushroom and tarragon beignets
Roasted heirloom baby beets
Salsify and parsnip puree
Provençale sauce (N)
*
Selection of gold award-winning British cheeses
Truffle honey, peeled celery, grapes and crackers
*
Salted caramel and hazelnut tart
Poppy seed shortbread
Hazelnut florentine crisp
Ginger and vanilla ice cream (N)
*
Vegetable gyozas with kaeshi dipping sauce
*
Coffee
Robinson petit fours
Seasonal berries