MATRICULATION DINNER
MENU
Aubergine, lentil and red pepper falafel, baby gem,
panzanella salad, lemon crème fraîche and harissa dressing
*
Griddled balsamic, garlic and redcurrant glazed lamb rump
Minted pulled lamb shoulder
Dauphinoise potatoes
Braised red cabbage
Baton autumn vegetables
Chianti sauce (A)
*
(Vegetarian option pre-ordered only)
Asparagus, chestnut mushroom
and Godminster cheese wellington (V)
Dauphinoise potatoes
Braised red cabbage
Baton autumn vegetables
Tomato and basil jus
*
Glazed lemon and lime tart
Sesame tuille, fresh raspberry and mint salsa
*
Coffee and Mints

MATRICULATION DINNER
MENU
Roast autumn squash, shaved fennel and rocket salad
Carpaccio of heritage tomatoes with vegan feta
Tomato and basil dressing,
balsamic glaze and sourdough croûte
*
Chargrilled peppered rib eye steak
Hand cut chips
Grilled tomato
Wild mushroom and leek fricassee
Green beans
Diane sauce (A)
*
(Vegetarian option pre-ordered only)
Chargrilled peppered cauliflower and celeriac steak (V)
Hand cut chips
Grilled tomato
Wild mushroom and leek fricassee
Green beans
Diane sauce (A)
*
Chocolate fudge torte
Chocolate sauce, crumb and raspberries
*
Coffee and Mints

MATRICULATION DINNER
MENU
Spiced lentil and spinach dahl filo pastry parcel
Kachumber salad, baby leaf, mango chutney
and coronation mayonnaise
*
Roast supreme of corn-fed chicken filled with
pancetta, wild mushroom and herb rouille cheese stuffing
Creamy pomme purée
Baton carrots
Broccoli and cauliflower au gratin
Creamy mushroom and paprika sauce
.
(Vegetarian option pre-ordered only)
Roasted portobello mushroom topped with
heritage tomato, wild mushroom
and herb rouille cheese stuffing
and a poached hens egg
Creamy pomme purée
Baton carrots
Broccoli and cauliflower au gratin
Creamy mushroom and paprika sauce
*
Passion fruit panna cotta
Tropical fruit compôte,
poppy seed shortbread and mango cream
*
Coffee and Mints

HIGH TABLE
MENU
Vanilla confit salmon, pickled vegetable,
citrus creme fraiche, puffed wild rice
Melba sourdough toast
.
(Vegetarian option pre-ordered only)
Vanilla confit tofu, pickled vegetable,
citrus creme fraiche, puffed wild rice
Melba sourdough toast
*
Pan-fried calfs liver
Creamy thyme, leek and potato puree
Tenderstem broccoli
Caramelised shallots and crispy pancetta
Creamy wild mushroom and brandy sauce (A)
.
(Vegetarian option pre-ordered only)
Pan-fried portobello mushroom topped with
a white bean, lentil and pecorino ragu
Creamy thyme, leek and potato puree
Tenderstem broccoli
Caramelised shallots, crispy aubergine
Creamy wild mushroom and brandy sauce (A)
*
White chocolate and raspberry tart,
carrot cake ice-cream, orange biscuit
*
French cheeses in SCR

LOWER HALL
MENU
Thai vegetable spring roll, vegetable ribbon slaw,
sesame and lime vegan aioli
*
Roasted porchetta stuffed with
cured Italian meats, herbs and sultanas
Garlic and herb roast potatoes
Creamy savoy cabbage
Baton carrots
Creamy apple sauce
.
(Vegetarian option pre-ordered only)
Pan-fried portobello mushroom topped with
a white bean, lentil and pecorino ragu
Garlic and herb roast potatoes
Creamy savoy cabbage
Baton carrots
Creamy apple sauce
*
White chocolate and raspberry tart
with cinnamon cream
*
Coffee served on the Balcony