MCR Saturday Dinner
MENU
Puy lentil, spring onion and aubergine cake
Jewelled cous cous, harissa houmous,
garlic flatbread, soy tzatziki
*
Griddled honey mustard and citrus pork medallion
Herb pomme puree
Baton carrots
Leek and wild mushroom fricassee
Calvados sauce (A)
.
(Vegetarian option pre-ordered only)
Roasted pumpkin, asparagus and
English goats cheese strudel
Herb pomme puree
Baton carrots
Leek and wild mushroom fricassee
Tomato and dill sauce
*
Salted caramel and chocolate torte
Chocolate ganache cream, cherry compote
*
Coffee and Mints