MCR/SCR SUPERVISORS DINNER
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Chargrilled asparagus, carpaccio of
heritage tomatoes, rocket.
Parmesan, crispy hens’ egg and tomato tartare (V)
*
Roast breast Gressingham duck breast glazed with
cherry and tarragon
Confit leg wrapped in pancetta
Herb pomme puree
Braised red cabbage with apple
Cauliflower and broccoli au gratin
Black cherry and kirsch jus (A)
.
(Vegetarian option pre-ordered only)
Summer squash, mushroom and leek arancini
Herb pomme puree
Braised red cabbage with apple
Cauliflower and broccoli au gratin
White wine and herb sauce
*
White chocolate and raspberry gateaux
Tonka bean ice cream, raspberry compote and
cinnamon shortbread
*
Coffee and Mints